2/3 cup cannelini or other white beans – soaked overnight .
1 head escarole – chopped
1 onion – chopped
2 cloves garlic – chopped
2 stalks celery – sliced thin
2 carrots – sliced thin
1/4 cup olive oil
6 cups vegetable broth (&/or water)
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
Black pepper to taste
Romano cheese, serve on the side
Prep Note: Soak beans overnight.
- Drain beans that have soaked overnight and add fresh water to them, making sure there is at least twice as much water as beans.
- Bring beans to a boil and then reduce heat and simmer until tender. Drain cooked beans, keeping some of the liquid in case the soup need smore liquid. Note: As the beans cook, proceed to step 3.
- Add water to a soup pot to 1/2 full, add salt and bring to a boil. While waiting for the water to come to a boil, coarsely chop the escarole.
- When the boiling salted water is ready, add chopped escarole and simmer until it’s tender. When escarole is tender, drain in a colander. Note: The escarole can cook while proceeding to step 5.
- Chop onions.
- Mince the garlic.
- Heat the olive oil over medium heat. Add onion, garlic, celery, and carrots and saute for 5-10 minutes until onions soften.
- Add broth and spices and bring soup to a boil.
- Add cooked and drained escarole and the drained cooked beans when done. If soup needs more stock, use some of the saved bean cooking liquid. Simmer until ready to serve.
- Serve with side of grated romano cheese.