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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Major Rhymez
[email protected]This is the worst soup I have ever tasted.
Wab Abdi
[email protected]I will never make this soup again.
sametta Johnson
[email protected]I'm very disappointed with this recipe.
Kenny Tripp
[email protected]This soup is a waste of time and ingredients.
Ross Brown
[email protected]I would not recommend this recipe to anyone.
Shadab khan
[email protected]I followed the recipe exactly and my soup turned out too watery.
Semakaleng Mphela
[email protected]This soup was too bland for my taste.
MD Rifat Ahmed
[email protected]I'm not sure I like the combination of cannellini beans and escarole.
Dhan thapa Magar
[email protected]This soup is even better the next day!
Sir Isaac wiggleson
[email protected]I used chicken broth instead of vegetable broth and it turned out great.
Mugisha Abuba
[email protected]I added some chopped carrots and celery to my soup for extra vegetables.
White_Rose
[email protected]This soup is a great way to use up leftover cannellini beans.
Jesse Wilson
[email protected]I would definitely recommend this soup to anyone who loves Italian food.
Divine Arubu
[email protected]This soup is easy to make and it's also very affordable. It's a great recipe for busy weeknights.
TourmalineDork
[email protected]I love the addition of the Parmesan cheese. It really adds a nice richness to the soup.
Fahad Iqbal
[email protected]This soup is hearty and filling, but it's also light and refreshing. It's the perfect meal for a cold winter day.
Derek Sanchez
[email protected]I'm not usually a fan of escarole, but it was surprisingly good in this soup.
Erin Wold
[email protected]This soup was absolutely delicious! The flavors of the cannellini beans, escarole, and Parmesan cheese all came together perfectly.