Entrée: Italy – Brodo di Scarola e Fagioli Cannellini (Escarole and Cannellini Bean Broth)

Serving Size: 6

Approximate Time

Prep 8 min

Cook 17 min

Total 25 min

Ingredients

1 tbsp (15 ml) extra-virgin olive oil, plus more for finishing
1 small shallot, finely chopped
2 cloves garlic, thinly sliced
1 / 4 tsp crushed red pepper flakes (optional)
4 cups (960 ml) low-sodium chicken or vegetable broth
1 strip lemon zest (2 to 3 inches) or 1 / 2 tsp finely grated lemon zest
1 small Parmesan rind (about 1 oz / 28 g; optional)
1 bay leaf
4 fresh thyme sprigs or 1 / 2 tsp dried thyme
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
1 small head escarole, chopped (about 5 packed cups / 120 g; or 4 cups chopped Tuscan kale)
1 / 4 cup (60 ml) dry white wine (optional)
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) chopped fresh parsley (for serving)
Shaved or finely grated Parmesan, for serving (optional)

Instructions

Warm the olive oil in a medium pot over medium heat. Add the shallot and a pinch of salt; cook, stirring, until translucent, 2 to 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, 30 seconds.
If using, pour in the white wine and simmer, scraping the pot, until mostly reduced, about 1 minute.
Add the broth, lemon zest, Parmesan rind (if using), bay leaf, and thyme. Bring to a gentle simmer and cook 8 to 10 minutes to infuse.
Stir in the cannellini beans and escarole. Simmer until the greens are tender but still bright, 5 to 8 minutes.
Remove and discard the bay leaf, thyme stems, lemon zest, and Parmesan rind. Stir in 1 tablespoon lemon juice; taste and add more lemon juice, salt, and pepper as needed.
Ladle into warm bowls. Finish with a light drizzle of olive oil, chopped parsley, and a little shaved or grated Parmesan, if desired. Serve immediately.