Entrée: United States – Lemon-Rosemary White Bean and Escarole Soup

Serving Size: 6

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 small onion, finely chopped
1 small fennel bulb, cored and diced (about 1 1 / 2 cups / 150 g)
2 garlic cloves, thinly sliced
1 / 2 tsp crushed red pepper flakes
1 tsp fresh rosemary, finely chopped
1 / 2 tsp fresh thyme leaves
1 / 2 cup (120 ml) dry white wine (optional)
4 cups (960 ml) low-sodium chicken or vegetable broth
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
1 small head escarole, chopped (about 5 cups / 150 g)
1 Parmesan rind (about 2 inches / 5 cm), optional
Zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice, plus more to taste
2 tbsp chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing

Instructions

Warm the olive oil in a medium pot over medium heat. Add the onion and fennel and cook, stirring, until translucent and sweet, 5–6 minutes.
Stir in the garlic, red pepper flakes, rosemary, and thyme; cook until fragrant, about 30 seconds.
Deglaze with the white wine (if using) and simmer until nearly evaporated, 1–2 minutes.
Add the broth, cannellini beans, and Parmesan rind (if using). Bring to a gentle simmer and cook 10 minutes to meld flavors.
Stir in the escarole and simmer until wilted and tender, 3–4 minutes.
Remove and discard the Parmesan rind. Off the heat, stir in the lemon zest, lemon juice, and parsley.
Season to taste with salt and black pepper; adjust lemon and chili flakes as desired.
Ladle into warm bowls and finish with a light drizzle of extra-virgin olive oil. Serve alongside the grilled lamb chops.