Ingredients

The following ingredients have 7 Servings
  • 1 tbsp olive oil
  • 1 softball sized yellow onion (finely chopped)
  • 2 sprigs fresh thyme
  • 2 cloves garlic (minced)
  • 12 oz head of escarole (chopped)
  • 16 oz can cannellini beans (drained and rinsed)
  • 4 cups chicken stock + 2 cups filtered water
  • salt and pepper
  • freshly grated parmesan (for serving)

Instruction

  • In a large pot, add the olive oil, chopped yellow onion, thyme, and 1/8 tsp salt. Set the pot over medium or medium low heat and cook the onions for about 20 minutes until they are soft and translucent. Pay attention to the heat and make sure the onions don’t brown (turn the heat down if the onions are browning instead of staying clear).
  • Once the onions are softened, add the garlic and escarole, and cook for about 5 minutes until the escarole is wilted. Add the white beans, chicken stock, and water, and bring to a simmer by bumping the heat to medium high. Once the white beans are heated through (about 5-8 minutes), taste the soup for seasoning, adding salt and pepper to taste. Serve the soup with freshly grated parmesan on top. Enjoy!