Escarole and white bean soup

 
Soup season is upon us and this super flexible recipe from Lena Abraham transforms the escarole into something sweet and tender.  Got a couple carrots left in the bottom of your fridge? Next to that handful of spinach? Throw 'em in! The more the merrier (and healthier) in this soup. 

Ingredients:

• 1 tbsp oil
• 1/2 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 large leek, cleaned and thinly sliced
• 3 cloves garlic, crushed
• 2 tsp freshly chopped thyme
• 1/2 tsp chilli flakes (optional
• 1 head escarole, roughly chopped
• Salt
• Freshly ground black pepper
• 1 litre vegetable or chicken stock
• 480ml water
• 2 x (400g) cans cannellini beans, drained and rinsed
• 1 Parmesan rind, or 1 x 30g piece of Parmesan
• 2 bay leaves
• Juice of 1 lemon
• Freshly grated Parmesan, for serving

Method:

• In a large pot over medium heat, heat the oil. Add the onion, celery and leek and cook for around 5 minutes until slightly soft. Add the garlic, thyme, and chilli flakes (if using) and cook for a further minute until fragrant. Add the escarole and stir until wilted completely. Season with salt and pepper.
• Add stock, 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 for 15 minutes, then stir in lemon juice.
• Garnish with Parmesan before serving.