• Ingredients: 18
  • Serves: 4

White bean and escarole soup with garlic with freshly grated parmesan cheese.

Ingredients

  • 2 tbsps. freshly grated Parmesan cheese

Soup

Gremolata

For brioche toasts

  • *available at some specialty foods shops and by mail order from American Spoon Foods, tel. 222-5886
  • **available at specialty foods and cheese shops and by mail order from Maytag Dairy Farms, tel. 247-2458

Serving

  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes.

    For this step you will need

  2. Step 2 Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil.

    For this step you will need

  3. Step 3 Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes.
  4. Step 4 Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead.

    For this step you will need