White Bean and Escarole Soup


Paired with some fresh sliced bread and a side salad, it's the perfect light supper. Adapted from Epicurious.com. Serves 4.

1 tablespoons sunflower oil
1 cup chopped sweet onion
1 purple pepper, cut into small dice
1 green pepper, cut into small dice
2 garlic scapes (or cloves), minced
3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
4 cups (or more) vegetable or chicken broth
3 1/4 cups cooked white beans, such as Soldier or Jacob's Cattle
1 lb tomatoes, cut crosswise, seeds removed, then diced
2 tablespoons freshly grated local, sharp, hard cheese, or Parmesan

Heat oil in heavy large Dutch over medium-low heat. Add onion, pepper and garlic and sauté until onion is golden and tender, about 7 minutes. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladel soup into bowls. Sprinkle with Parmesan cheese and serve.

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