Entrée: Italy – Brodo di Scarola e Fagioli Cannellini (Escarole and Cannellini Bean Broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 8 min

Cook 17 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 tbsp (15 ml) extra-virgin olive oil, plus more for finishing
1 small shallot, finely chopped
2 cloves garlic, thinly sliced
1 / 4 tsp (1.25 ml) crushed red pepper flakes (optional)
4 cups (960 ml) low-sodium chicken or vegetable broth
1 strip lemon zest (2 to 3 inches (5.08 to 7.62 cm)) or 1 / 2 tsp (2.5 ml) finely grated lemon zest
1 small Parmesan rind (about 1 oz (28 g); optional)
1 bay leaf
4 fresh thyme sprigs or 1 / 2 tsp (2.5 ml) dried thyme
1 (15 oz (425 g)) can cannellini beans, drained and rinsed
1 small head escarole, chopped (about 5 packed cups / 4 1/4 oz (120 g); or 4 cups (960 ml) chopped Tuscan kale)
1 / 4 cup (60 ml) dry white wine (optional)
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) chopped fresh parsley (for serving)
Shaved or finely grated Parmesan, for serving (optional)

Show original ingredient measurements

1 tbsp (15 ml) extra-virgin olive oil, plus more for finishing
1 small shallot, finely chopped
2 cloves garlic, thinly sliced
1 / 4 tsp crushed red pepper flakes (optional)
4 cups (960 ml) low-sodium chicken or vegetable broth
1 strip lemon zest (2 to 3 inches) or 1 / 2 tsp finely grated lemon zest
1 small Parmesan rind (about 1 oz / 28 g; optional)
1 bay leaf
4 fresh thyme sprigs or 1 / 2 tsp dried thyme
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
1 small head escarole, chopped (about 5 packed cups / 120 g; or 4 cups chopped Tuscan kale)
1 / 4 cup (60 ml) dry white wine (optional)
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) chopped fresh parsley (for serving)
Shaved or finely grated Parmesan, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Warm the olive oil in a medium pot over medium heat. Add the shallot and a pinch of salt; cook, stirring, until translucent, 2 to 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, 30 seconds.
If using, pour in the white wine and simmer, scraping the pot, until mostly reduced, about 1 minute.
Add the broth, lemon zest, Parmesan rind (if using), bay leaf, and thyme. Bring to a gentle simmer and cook 8 to 10 minutes to infuse.
Stir in the cannellini beans and escarole. Simmer until the greens are tender but still bright, 5 to 8 minutes.
Remove and discard the bay leaf, thyme stems, lemon zest, and Parmesan rind. Stir in 1 tablespoon (15 ml) lemon juice; taste and add more lemon juice, salt, and pepper as needed.
Ladle into warm bowls. Finish with a light drizzle of olive oil, chopped parsley, and a little shaved or grated Parmesan, if desired. Serve immediately.

Warm the olive oil in a medium pot over medium heat. Add the shallot and a pinch of salt; cook, stirring, until translucent, 2 to 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, 30 seconds.
If using, pour in the white wine and simmer, scraping the pot, until mostly reduced, about 1 minute.
Add the broth, lemon zest, Parmesan rind (if using), bay leaf, and thyme. Bring to a gentle simmer and cook 8 to 10 minutes to infuse.
Stir in the cannellini beans and escarole. Simmer until the greens are tender but still bright, 5 to 8 minutes.
Remove and discard the bay leaf, thyme stems, lemon zest, and Parmesan rind. Stir in 1 tablespoon lemon juice; taste and add more lemon juice, salt, and pepper as needed.
Ladle into warm bowls. Finish with a light drizzle of olive oil, chopped parsley, and a little shaved or grated Parmesan, if desired. Serve immediately.