1-2tablespoonsgrated Pecorino Romano or Parmigiano Reggiano cheese.optional
Drizzle 3 tablespoons of olive oil in a large pot set over medium-high heat.
Lower the heat to medium, add 1 medium diced onion and saute for about 5-7 minutes until soft.
Add the minced garlic (3-4 cloves) and diced celery (2-3 stalks) and saute for a couple of minutes.
Season with salt and pepper and if desired, a pinch or two of red pepper flakes.
Add approximately 3 cups of vegetable stock and allow to simmer and reduce until vegetables are soft. This can take about 15-20 minutes.
Add the cooked (or canned) white beans and simmer for another 10 minutes or so.
Taste and adjust seasonings.
Add the coarsely chopped head of raw escarole and simmer until the greens are tender.
Serve with a slice of whole wheat bread and garnish with freshly grated cheese, chopped parsley, a drizzle of olive oil and if desired a squirt of lemon juice.
Alwaysrinse and sort your dried beans to ensure there are no impurities.
The inner leaves of escarole are very tender and are great to use in green salads.
Can I use canned beans? Yes. Simply drain and add to the simmering vegetable broth. Do not rinse the beans as the starch contributes to thickening the broth.Can I use other beans? Yes. Any bean works well in this recipe. Some great alternatives are navy beans and red kidney beans.Can I replace the escarole? Yes. Spinach, swiss chard, collard greens, and kale are all great options.How to Store Leftovers: Refrigerate for up to 3 days in an airtight container or freeze for up to 3 months.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.