Escarole and Cannellini Bean Soup with Diced Tomatoes and Pecorino
Crisp fall days are just about upon us, meaning it’s time to get cozy with bowls of hearty, steamy soups that will warm the bones.
Cooking the escarole too long will make it mushy, so we like to wilt it down a bit before adding the liquid, to help cut down on the time the greens are boiling.
For more recipes featuring escarole, see our recipe roundup.
Escarole and Cannellini Bean Soup with Diced Tomatoes and Pecorino
Crisp fall days are just about upon us, meaning it’s time to get cozy with bowls of hearty, steamy soups that will warm the bones. Cooking the escarole too long will make it mushy, so we like to wilt it down a bit before adding the liquid, to help cut down on the time the greens are boiling. Serves 4.
Ingredients
Ingredients:
- 1 head escarole
- 1/4 cup + more for drizzling Sigona’s Fresh Press extra virgin olive oil divided
- 1/2 a white or yellow onion diced
- Salt and pepper to taste
- 5 sprigs fresh thyme divided
- 2 to 4 cloves garlic minced (more or less to taste)
- 2 cups vegetable broth
- 1 can 15.5 oz. cannellini beans
- 1 can 14.5 oz. diced tomatoes
- Pecorino for serving
- Tabasco to taste
Instructions
- Cut out the core of the escarole and separate the leaves. Wash leaves well and spin dry (repeat if necessary, to rid escarole of sand); tear or chop leaves into bite-sized pieces, discarding any tough/core ends and. Set aside.
- Add oil to a large soup pot and heat over medium. Add the onion, season with salt and pepper; cook, stirring, for about 4 to 5 minutes or until onions are translucent. Stir in the escarole and one sprig of thyme; cook, stirring, until escarole has wilted down by at least half, about 3 minutes. Add the garlic and cook, stirring, for about 30 seconds or until garlic is fragrant.
- Stir in the broth, beans and tomatoes. Bring to a boil over high, then reduce to a simmer and allow it to cook for about 30 minutes, partially covered with a lid.
- Remove the thyme stem from the soup. Spoon the soup into individual serving bowls, drizzle each bowl with a teaspoon of olive oil, sprinkle on cheese and top with a sprig of thyme, for garnish. Add a few shakes of Tabasco, to taste.
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