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Tuscan White Bean Escarole and Garlic Broth
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 5 garlic cloves, minced
  • 6 cups low-sodium vegetable broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 head escarole, roughly chopped
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it starts to soften.
  • Stir in the minced garlic and cook for 1 minute more, just until it becomes fragrant.
  • Pour in the vegetable broth. Add the drained cannellini beans, dried rosemary, salt, and black pepper.
  • Bring the mixture to a gentle simmer and cook for 10 minutes so the flavors blend.
  • Add the chopped escarole a handful at a time, stirring until it wilts into the broth. Simmer for 5 more minutes.
  • Taste and adjust salt or pepper if needed, then serve hot.

Notes

Chop the escarole into bite-size pieces so it wilts evenly and fits easily on a spoon. If the broth tastes flat after simmering, add an extra pinch of rosemary rather than more salt. Leftovers keep well in the fridge for two days; reheat gently on the stove and add a splash of broth if the greens absorb too much liquid.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife