The weather has been absolutely bone-chilling the past few days, making me crave pots and pots of soup. Soup seems to be that one thing that warms me to the core. This one is crazy delicious. It’s a spin off of my Italian Wedding Soup, without the meatballs and a bit more simple.
With lots of leafy escarole, a healthy, mild-flavored green and creamy cannellini beans all simmered in a buttery Parmesan broth. I love adding ribbons of egg at the end speckled with lots of freshly ground black pepper and a bit more grated Parmesan. Top this soup off with a generous squeeze of fresh lemon and of course, even more Parmesan and enjoy.
Escarole and Cannellini Bean Soup in Parmesan Broth
- 3 tablespoons olive oil
- 1/2 small onion finely diced
- pinch of kosher salt
- 3 to 4 cloves garlic minced
- 1 pound escarole chopped
- 8 cups vegetable broth
- 1 to 2 ounce rind of Parmesan
- 2 15 ounce cans cannellini beans drained and rinsed
- 1 large egg
- freshly ground black pepper
- Parmesan for grating
- lemon wedges for serving
- In a large heavy pot over medium heat, add the olive oil and onions. Cook for about 5 minutes to soften. Add the garlic and cook an additional 30 seconds. Add the chopped escarole and sauté for just about 3 minutes. Add the vegetable broth and the Parmesan rind. Raise the heat to high and as soon as the pot boils, reduce to medium and simmer for 20 minutes.
- Add the cannellini beans and simmer for an additional 10 minutes.
- In a small bowl, beat the egg with some black pepper (I like lots of it) and about a tablespoon of grated Parmesan.
- Stream the egg slowly into the pot while stirring to create ribbons of egg throughout the soup. Simmer for just a minute or two more.
- Serve with lemon wedges, more grated Parmesan and some crusty bread.