Escarole & Bean Showdown

MAKES 8 SERVINGS

NOTES

The addition of white wine vinegar, or champagne vinegar, at the end is key. The vinegar gives this soup a punch and makes your taste buds come alive! As always with recipes like this, you can use oil in lieu of butter, or use half the amount, etc. Can also just use whatever white bean you have on hand. Use veg broth and oil to make this vegan. The wine is NOT optional; it's a game changer. This makes a soulful dinner with a bit of shaved parmesan (though totally optional).

INGREDIENTS

2 Tbl. Unsalted Butter, or Olive Oil
1 cup Onion, chopped
2 cups Leeks, chopped, white and light green only
3 stalks Celery
200 ml (3/4 c) White wine
3 (15oz) cans White beans (navy, cannellini, butter beans, etc.)
8 cups Chicken Stock
6-8 cups Escarole, torn or cut into strips
2 tsps Kosher salt
 
To Taste Black pepper
1 Tbl White wine vinegar

INSTRUCTIONS

  • In a stock pot, melt the butter over medium heat. Once the butter is bubbly and frothy, add the onion, leek, and celery and cook until the onions are translucent but with a little color and caramelization, about 10 minutes.

  • Deglaze with the wine, scraping the browned bits from the bottom of the pot with a wooden spoon, and reduce by two-thirds. Add the beans and cook for 2 minutes.

  • Add the chicken stock, bring to a boil, then reduce heat to medium-low and simmer for 30 minutes, adding the escarole during the last 5 minutes of cooking. Add the salt, pepper to taste, and vinegar.

  • Ladle the bean and escarole mixture into serving bowls with an equal amount of broth. Sprinkle with the cheese to finish.

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Escarole and Bean Soup

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