Tuscan White Bean Soup with Escarole
Ingredients
- 1 tablespoon olive oil
- 2 cups finely chopped onion
- 5 garlic cloves minced
- 2 cups organic vegetable broth
- 1 cup water
- 1 teaspoon chopped fresh rosemary 2 (15-ounce) cans no-salt-a rinsed and drained
- 2 fresh thyme sprigs
- 1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rin
- 8 cups chopped escarole (about 1 pound)
- 1 cup chopped carrot
- 1/2 teaspoon crushed red pepper 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon white wine vinegar
- 6 tablespoons shaved fresh Parmesan cheese
Instructions
- Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.
