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Hedden Family Recipes

Escarole and white bean soup

Ingredients:

• 1 Tbsp. extra-virgin olive oil
• ½ onion, finely chopped
• 2 stalks celery, finely chopped and/or same amount of fennel
• 1 large leek, cleaned and thinly sliced
• 3 cloves garlic, minced
• 2 tsp. freshly chopped thyme
• ½ tsp. red pepper flakes (optional)
• 1 head escarole, roughly chopped
• Salt to taste
• Freshly ground white or black pepper
• 4 cups low-sodium vegetable bouillon
• 2 (15-oz.) cans white beans, drained
• 1 Parmesan rind, or 1 ounce of grated Parmesan
• 2 bay leaves
• Juice of ½ to 1 lemon
• Freshly grated Parmesan, for serving

Directions:

1. In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 5 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Add escarole and stir until wilted completely. Season with salt and pepper.
2. Add bouillon, beans, parmesan rind and bay leaves and bring to a boil. Turn down to low and allow to simmer for 15 minutes. Stir occasionally, mashing some beans (about 1/3 of them) in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice.
3. Add grated Parmesan as garnish. Serve with hot bread.