Parmesan White Bean Soup With Hearty Greens
Camila Farah
This soup is flavorful because of the melding of flavors.
In a large pot heat the oil on medium high. Add chicken stock bay leaf drained beans parmesan rinds salt and pepper. Bring to a boil reduce heat and simmer 1 minute. Add in the broth tomatoes sugar italian herbs salt and pepper.
1 pound hearty greens such as escarole kale mustard greens or rapini stemmed and torn into bite size pieces kosher salt and black pepper 2 15 ounce cans white beans such as great northern or cannellini or chickpeas drained and rinsed. In a large pot or saucepan heat olive over medium high heat. It s still going to be phenomenal. Add the beans broth and water.
Cook until onions are translucent and garlic is fragrant about 2 3 minutes while stirring occasionally. Add the onions and garlic. 1 pound hearty greens such as escarole kale mustard greens or rapini stemmed and torn into bite size pieces kosher salt and black pepper 2 15 ounce cans white beans such as great northern or cannellini or chickpeas drained and rinsed freshly grated parmesan for serving. In a large pot heat the oil on medium high.
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Serve with black pepper and grated parmesan on top. Deglaze the pot by adding white wine while scraping the bottom of the pot with a wooden spoon. Cook stirring often until greens are wilted about 5 minutes. Remove from heat and stir in the lemon juice to taste.
I measure with my heart. Add garlic and mustard greens and season with salt and pepper. Heat to a boil on high. Add beans and stock and bring to a boil.
Ya ll i am not playing around. Add the beans broth and water. If you wanted to make it vegan take the parmesan rind and grated parm out of the mix. Reduce the heat to a simmer cover and cook until the greens are silky.
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Cook 5 min stirring often. Season to taste with salt and pepper. Reduce heat to medium and. Add the kale and cook 2 min until slightly wilted stirring often.
Cook 5 min stirring often. Cook stirring until the greens are wilted 1 to 2 minutes.
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