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Ingredients
For 4 Person(s)
For the soup
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, peeled & chopped
- 2 garlic cloves, smashed & peeled
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes, optional
- 2 1/2 cups cannellini beans, cooked
- 1 head broccoli florets, chopped
- 4 cups chicken broth
- 1 head escarole, chopped
- 2 cups spinach, shopped
- freshly grated Parmigiano-Reggiano
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Directions
- Heat a medium pot over medium high heat. Add 2 tablespoons of olive oil to the pot along with onion, carrot, celery, and garlic.
- Season with salt and cook while stirring about 5 minutes.
- Add red pepper flakes if using, broccoli, and cannellini beans.
- Add the broth and bring to a simmer and cook for 5 minutes. Add the escarole and spinach and stir to wilt.
- Cook an additional 5-7 minutes.
- Serve topped with Parmigiano-Reggiano and taralli if you have them on hand!
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Recipe Notes
This soup is versatile and can accomodate any of your favorite greens!
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