
Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Cal/Serv:
434
This is the perfect go-to soup. In fact, you probably have most of the ingredients in your kitchen already! It's also super flexible. Got a couple carrots left in the bottom of your crisper? Next to that handful of spinach? Throw 'em in! The more the merrier (and healthier) in this soup.
Looking for a heartier soup? Try our white chicken chili—it's a fan favorite.
Advertisement - Continue Reading Below
Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1/2
onion, finely chopped
- 2
stalks celery, finely chopped
- 1
large leek, cleaned and thinly sliced (white and pale green parts only)
- 3
cloves garlic, minced
- 2 tsp.
freshly chopped thyme
- 1/2 tsp.
red pepper flakes (optional
- 1
head escarole, roughly chopped
Kosher salt
Freshly ground black pepper
- 4 cups
low-sodium vegetable or chicken broth
- 2 cups
water
- 2
(15-oz.) cans cannellini beans, drained and rinsed
- 1
Parmesan rind, or 1 (1-oz.) piece of Parmesan
- 2
bay leaves
Juice of 1 lemon
Freshly grated Parmesan, for serving
Directions
- Step 1 In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 5 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Add escarole and stir until wilted completely. Season with salt and pepper.
- Step 2Add broth, water, beans, parmesan rind and bay leaves and bring to a simmer. Stir occasionally, mashing some beans (about 1/3 of them) in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice.
- Step 3 Garnish with Parmesan before serving.
Advertisement - Continue Reading Below

60 Summer Potluck Recipes

How To Cook Pasta Perfectly Al Dente

Presented by Target
Weeknight Dinners For July

Braised Chicken Thighs
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below