Escarole and Cannellini Bean Soup in Parmesan Broth
Servings 6
Ingredients
- 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
Instructions
- 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.