Ingredients
Vegetables & Greens
- 1 large bunch escarole (can substitute spinach, kale, endive)
- 2 pounds red-skinned potatoes
- 1 medium onion (yellow or white)
- 3 cloves garlic
Liquids & Broth
- 3 tablespoons olive oil
- 2 quarts vegetable stock (or chicken stock)
Seasonings & Add-ins
- 1 bay leaf
- Rind of a Romano cheese triangle (plus grated Romano for serving)
- 1/2 teaspoon red pepper flakes
- 1/3 teaspoon salt
- 1/3 teaspoon black pepper
Beans
- 2 15-oz cans cannellini or great northern beans (drained & rinsed)
Instructions
- Prepare escarole: Fill a clean sink halfway with cold water. On a cutting board, cut off and discard the root end of the escarole. Slice the bunch into three equal parts, then optionally cut those halves horizontally into smaller pieces. Plunge the escarole into the water and swirl to loosen dirt, which will sink to the bottom. Transfer escarole to a colander and rinse; let drain while continuing.
- Prep potatoes: Rinse and peel the potatoes, then set aside.
- Cook onions and garlic: Peel and chop the onion. In a soup pot, heat olive oil over medium-high heat. Add onions and sauté, stirring occasionally. Press garlic cloves (discard skins), and when onions are tender, add garlic to the pot. Lower heat slightly and cook garlic for about 30 seconds to release aroma.
- Add potatoes and stock: Cut potatoes into cubes or chunks. Add them to the pot along with vegetable stock.
- Season soup: Add bay leaf, Romano cheese rind, red pepper flakes, salt, and black pepper. Cover the pot, raise heat to high, and bring to a boil.
- Add escarole and simmer: Once boiling, stir in the escarole. Allow the soup to return to a boil, then reduce heat to simmer. Partially cover the pot by placing a wooden spoon on the edge and resting the lid on it. Set a timer for 10 minutes. Meanwhile, drain and rinse the beans.
- Add beans and finish cooking: After 10 minutes, add the drained beans and cook for another 5 minutes. Test potatoes for tenderness with a fork; soup is done when potatoes are fork-tender.
- Serve: Ladle soup into bowls and garnish with grated Romano or Parmesan cheese if preferred. Store leftovers in a sealed container in the refrigerator for up to four days; do not freeze due to potato texture changes.
Notes
- Substitute escarole with spinach, kale, or endive if desired.
- Chicken stock can be used instead of vegetable stock for a non-vegetarian version.
- Do not freeze leftovers as the potatoes become mushy upon thawing.
- Partially covering the pot while simmering allows steam to escape and prevents overboiling.
- Adding Romano cheese rind during cooking imparts rich flavor to the broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
