Soup: United States – Lemon-Thyme Escarole Broth with White Beans

Serving Size: 6

Approximate Time

Prep 5 min

Cook 18 min

Total 23 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 small shallot, thinly sliced (or 1 / 2 small onion)
3 cloves garlic, thinly sliced
1 / 2 tsp crushed fennel seeds
1 / 4 tsp red pepper flakes
6 cups (1.4 L) low-sodium chicken broth (or vegetable broth)
1 Parmesan rind (optional, about 2 to 3 inches)
1 bay leaf
6 fresh thyme sprigs (or 1 tsp dried thyme)
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
1 head escarole, chopped (about 6 to 8 cups / 150 to 200 g)
Zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice, plus more to taste
2 tbsp chopped fresh parsley (optional)
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 shallot and cook, stirring, until translucent, 2 to 3 minutes.
Stir in the garlic, crushed fennel seeds, and red pepper flakes; cook until fragrant, 30 to 60 seconds.
Add the broth, Parmesan rind (if using), bay leaf, and thyme. Bring to a gentle simmer, partially cover, and cook 10 minutes to infuse.
Stir in the cannellini beans and simmer 3 minutes to warm through.
Add the escarole and simmer until just tender but bright, 3 to 5 minutes.
Remove the Parmesan rind, bay leaf, and thyme sprigs. Stir in the lemon zest, lemon juice, and parsley (if using). Season with salt and plenty of black pepper; adjust acidity with more lemon if desired.
Ladle into warm bowls and finish with a light drizzle of olive oil. Serve alongside the lasagna.