We used this as a base for a light bean and escarole soup. Freshly squeezed lemon and cream cheese adds brightness and a touch of softness. All you’ll need to complete this meal is a crusty toasted bread. Cook, relax and enjoy!
What you’ll need: 6 oz onion
3 oz carrot
1 clove garlic
2 bay leaves dried or fresh
10 oz escarole
1 lemon
2 cans cannellini beans
1 oz cream cheese
2 ciabatta rolls
¼ tsp crushed red pepper
olive oil
coarse salt
freshly ground black pepper
Equipment: box grater
medium saucepan
fine-mesh sieve
skillet
rimmed baking sheet
Recipe steps: 1. Make broth
Cut onion in half through the root and peel. Grate one half onion. Peel and grate carrot. Grate garlic. Heat 1 tablespoon oil in a medium saucepan over medium. Add grated onion, carrot, garlic and bay leaves. Cook, stirring, until softened, about 2 minutes. Add 2¼ cups water and bring to a simmer, cooking until broth infuses, 5 minutes. Strain broth through a fine mesh sieve, pressing on solids.
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Prep vegetables
Meanwhile, cut root from escarole and chop into 1-inch pieces. Wash well in a bowl of cold water. Finely chop remaining half of onion. Zest lemon and cut in half. -
Cook vegetables
Heat one tablespoon oil in a skillet over medium. Add chopped onions and cook, stirring, until softened, about 3 minutes. Season with salt. Add escarole and cook, stirring, until wilted, about 2 minutes. -
Add beans
Drain and rinse cannellini beans. Add beans and broth to skillet. Simmer until beans are warmed through, about 5 minutes. Add cream cheese and stir to dissolve. Squeeze half lemon into beans and add most of the zest. Season with salt and pepper to taste. -
Toast bread
Preheat broiler with rack 4-inches from heat source. Cut rolls in half through the middle and place on a rimmed baking sheet cut side up. Drizzle with oil and broil until toasted, about 1 minute. -
Finish
Divide toasted bread among bowls, cut side up, and spoon beans and escarole onto bread. Top with crushed red pepper, remaining lemon zest, and a drizzle of oil, if desired.
