My sister gave me the basis for this recipe and I've tweaked it a little. This is an easy to make, healthy soup that goes great with some crusty bread and a nice deep red wine!
1- yellow onion with a coarse chop
2- heads escarole loosely chopped
2- cans while cannellini beans, drained and rinsed
2- cloves of garlic smashed
8- cups of beef or chicken broth
1-2 tbsp olive oil
1 tsp red pepper flakes
1-2 parmesan cheese rinds (can be purchased at supermarket)
salt and pepper to taste
1. Coat the bottom of a large pot with olive oil and turn heat to medium.
2. Add onion and red pepper flakes and saute until the onion is translucent.
3. Add escarole and let escarole wilt down, but still remain that bright green color
4. When the escarole is wilted, but still is bright green, quickly add the stock.
5. Add two cans of cannellini beans.
6. Add the parmesan rinds, but be careful about adding salt, since the rinds will eventually release salt( I add salt toward the end for that reason).
7. Bring to a boil and then reduce to simmer for about 45min to an hour.
8. Sprinkle fresh parmesan cheese on top and serve with crusty bread.
*There's a few modifications you could add if you want. like small turkey meatballs or even a can of diced tomatoes.
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