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Tuscan White Bean and Escarole Soup



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Amarante




 
 
    
 

Post Thu, Apr 30 2020, 11:21 am
Notes are from America's Test Kitchen/Cook's Illustrated.

Very good - can be made in large quantities and then easily reheated when needed and beans are an inexpensive source of protein.

Canned vegetable broth isn't that tasty so I make it myself and use vegetables that would otherwise have gone to waste. The leftovers or the stuff that is on the verge of going bad goes into the freezer until I have enough to make the vegetable broth which can then be frozen and used as necessary.

Tuscan White Bean and Escarole Soup

Excerpt From: America's Test Kitchen. “Beans 20 Ways.” Apple Books.

WHY THIS RECIPE WORKS

Our version of this traditional Italian soup features creamy cannellini beans, faintly bitter escarole, tender fennel, and chopped tomatoes. We used chicken broth instead of the traditional water and amped up the flavor with a soffritto, a mixture of sautéed onion, celery, and garlic. We thickened the broth with the bean canning liquid and egg yolks and ladled our finished soup over toasted bread, turning a humble vegetable soup into a hearty meal.

SERVES 8 TO 10

We prefer Pecorino Romano cheese here, but Parmesan cheese can be substituted, if desired. If your cheese has a rind, slice it off the wedge and add it to the pot with the broth in step 3. We like Muir Glen Organic Whole Peeled Tomatoes.

SOUP

1 large onion, chopped
2 celery ribs, chopped
4 garlic cloves, peeled
1 (28-ounce) can whole peeled tomatoes
½ cup extra-virgin olive oil
¾ teaspoon table salt
⅛ teaspoon red pepper flakes
8 cups chicken broth or vegetable broth - I make vegetable broth with my leftover veggies
1 fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and cut into ½-inch pieces
2 (15-ounce) cans cannellini beans, drained with liquid reserved, beans rinsed
1 small head escarole (10 ounces), trimmed and cut into ½-inch pieces
2 large egg yolks
½ cup chopped fresh parsley
1 tablespoon minced fresh oregano
 Grated Pecorino Romano cheese
 Lemon wedges

TOAST
10 (½-inch-thick) slices thick-crusted country bread
¼ cup extra-virgin olive oil

1. FOR THE SOUP Pulse onion, celery, and garlic in food processor until very finely chopped, 15 to 20 pulses, scraping down sides of bowl as needed. Transfer onion mixture to Dutch oven. Add tomatoes and their juice to now-empty processor and pulse until tomatoes are finely chopped, 10 to 12 pulses; set aside.

2. Stir oil, salt, and pepper flakes into onion mixture. Cook over medium-high heat, stirring occasionally, until light brown fond begins to form on bottom of pot, 12 to 15 minutes. Stir in tomatoes, increase heat to high, and cook, stirring frequently, until mixture is very thick and rubber spatula leaves distinct trail when dragged across bottom of pot, 9 to 12 minutes.

3. Add broth and fennel bulb to pot and bring to simmer. Reduce heat to medium-low and simmer until fennel begins to soften, 5 to 7 minutes. Stir in beans and escarole and cook until fennel is tender, about 10 minutes.

4. Whisk egg yolks and reserved bean liquid together in bowl, then stir into soup. Stir in parsley, oregano, and fennel fronds. Season with salt and pepper to taste.

5. FOR THE TOAST Adjust oven rack 5 inches from broiler element and heat broiler. Place bread on aluminum foil–lined rimmed baking sheet, drizzle with oil, and season with salt and pepper. Broil until bread is deep golden brown.

6. Place 1 slice toast in bottom of each individual serving bowl. Ladle soup over toast. Serve, passing Pecorino and lemon wedges separately.
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