Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 large carrot (peeled and chopped)
  • 3 garlic cloves (minced)
  • Kosher salt and freshly ground pepper (to taste)
  • 4 cups roughly chopped escarole (rinsed and excess water shaken off)
  • 4 cups less-sodium chicken or vegetable broth
  • 1 15-ounce can cannellini beans (rinsed and drained, optional)
  • 1 15-ounce can diced tomatoes
  • 10 ounces baby spinach leaves (roughly chopped)
  • freshly grated Parmesan cheese (to serve, optional)

Instruction

  • Heat the oil in heavy large pot or Dutch oven medium-low heat. Add the onion, carrot and garlic, season with salt and pepper, and sauté until the onion is tender and golden brown, about 8 minutes.
  • Turn the heat to medium-high, add the escarole, and cook, stirring occasionally for 4 minutes, until the escarole is wilted. Add the broth, beans (if using) and tomatoes, and bring a simmer over high heat. Reduce heat to medium-low. Simmer until the escarole is tender, about 20 minutes.
  • Add the spinach and stir until the spinach is wilted, about 2 minutes. Adjust the seasonings.
  • Ladle the soup into bowls, sprinkle with the Parmesan cheese, if desired, and serve hot.