White Bean & Escarole Soup

Photo by Tempest R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup olive oil, plus extra for drizzling

  • 3

    cloves garlic, chopped

  • 1

    tablespoon chopped fresh sage

  • 2

    14-ounce cans cannellini beans, undrained

  • 2

    cups water

  • 4

    cups escarole, chopped

  • Salt

  • Freshly ground black pepper

  • 8

    slices baguette

  • Parmesan cheese, grated

Directions

Heat olive oil in a large pot over medium-low heat. Add garlic and sage and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add 1 can cannellini beans and water. Bring to a boil, remove from heat, and carefully puree in a blender. Return to pot. Add remaining can cannellini beans and escarole. Simmer over medium heat, partially covered, until escarole is wilted, about 10 minutes. Season with salt and pepper. Meanwhile, arrange baguette slices on a baking sheet and broil until golden, about 1 minute. Flip slices, sprinkle with Parmesan, drizzle with olive oil, and broil until cheese is melted, about 1 to 2 minutes more. Serve soup with cheese toasts.

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