Escarole and Cannellini Bean Soup in Parmesan Broth
1/2small onionfinely diced
pinchof kosher salt
3 to 4clovesgarlicminced
1 to 2ouncerind of Parmesan
2 15ouncecans cannellini beansdrained and rinsed
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.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com