CANNELLINI BEAN AND ESCAROLE SOUP
Steps:
- Place the beans in a large bowl and pick through them, removing any stones or debris. Cover with cool water and let sit for at least 8 hours, or overnight. Drain. In a Dutch oven, warm the olive oil over medium heat. Add the garlic. Once it begins to sizzle and become fragrant, add the chili flakes and cook for 30 seconds, then add the parsley and cook for 1 minute. Do not allow anything to brown. Add the onion and celery and stir to combine. Cover the pot, reduce the heat to low, and cook for 10 minutes. Add the tomatoes and cook for 5 minutes. Cut the cheese rinds into small pieces, to maximize the surface area exposed to the cooking liquid, and tie up in a small square of cheesecloth. Add this sachet, the beans, and the water to the pot and bring to a simmer. Skim any foam that comes to the surface and stir in salt to taste. Reduce the heat to maintain a gentle simmer and cook the beans until tender, 30 to 45 minutes. (Cooking time will vary, depending upon the age of the beans.) Add the escarole and cook until tender and wilted, 10 minutes. Season the soup with more salt and pepper to taste. Ladle the soup into warmed bowls and finish with grated Parmigiano-Reggiano and a drizzle of olive oil.
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Edmund Egule
[email protected]I'm going to try making this soup this weekend. I'll let you know how it turns out!
Israel Polatchek
[email protected]This soup looks delicious, but I'm not sure if my family would like it.
Osbert DICKSON
[email protected]I'm not sure if I can find escarole at my local grocery store.
Lambert Mahato
[email protected]This soup seems like it would be very time-consuming to make.
Bernardo Cornejo
[email protected]I'm not sure about the combination of cannellini beans and escarole, but I'm willing to try it.
Joseph Dick
[email protected]This soup sounds like a great way to warm up on a cold day.
Gopi Pal
[email protected]I can't wait to try this soup! It looks so delicious.
Sagheer Shah
[email protected]This soup is a great way to get your daily dose of vegetables.
Kazi Mim
[email protected]I've made this soup several times and it's always a winner. It's a great way to use up leftover escarole.
Faith Pieterse
[email protected]This soup is delicious and healthy. I love that it's made with all natural ingredients.
Gillian Guy
[email protected]I love this soup! It's so easy to make and it's always a hit with my family.
Roster SAZZAD
[email protected]This is a great soup for a cold winter day. It's hearty and filling, and the flavors are amazing.
Michael Watts
[email protected]I'm not a huge fan of escarole, but I thought this soup was still very good. The cannellini beans and broth were very flavorful.
Gopal Bista
[email protected]The soup was a little bland for my taste, but I added some extra salt and pepper and it was much better.
welove 90sSong
[email protected]This soup was easy to make and so delicious! I will definitely be making it again.
akram Jan
[email protected]I made this soup for a potluck and it was a hit! Everyone loved the unique flavor and how hearty it was.
Camyouse
[email protected]This soup is a delicious and comforting meal. I love the combination of cannellini beans and escarole, and the broth was very flavorful.