Recipe
Hearty Lentil & Escarole Soup
This is the lentil soup Italian grandmothers use to make bitter greens beloved: a slow soffritto of carrot, onion, celery and garlic, lentils simmered in chicken broth and tomato until creamy, and escarole wilted in near the end so it keeps a gentle bite. Six servings in under 90 minutes, and — like all its kind — noticeably better tomorrow.
Ingredients
For Soup | |
|---|---|
1⁄4 | cup olive oil |
1 | medium carrot, diced |
1 | medium onion, finely diced |
1 | celery, finely diced |
6 | cloves garlic cloves, thinly sliced |
2 | tablespoons chopped parsley |
4 | cups low sodium chicken broth |
3 | cups water |
1 | can (14 ½ ounce) small diced tomatoes |
8 | ounces brown lentils |
1 | parmesan cheese rind (about 2 inches by 4 inches) |
2 | bay leaves |
1 | head escarole, cut into 1/2-inch wide strips (about 8 ounces) |
| • | salt |
| • | pepper |
| • | parmesan cheese (to garnish) |
Instructions
For Soup | |
|---|---|
| 1. | Heat the olive oil in a 6-quart heavy saucepan or Dutch oven over medium heat until it starts to shimmer. |
| 2. | Add the diced onion, garlic, carrot, celery, parsley, and a pinch of salt. Cook until the vegetables are softened and reduced, about 15-20 minutes, stirring occasionally. |
| 3. | Increase the heat to medium-high, add the chicken broth, water, diced tomatoes, lentils, Parmesan rind, and bay leaves. Bring to a gentle boil. |
| 4. | Reduce the heat, cover, and simmer for 1 to 1 1/4 hours, or until the lentils are tender. |
| 5. | Stir in the escarole and cook for about 5 minutes until wilted. Season with salt and pepper to taste. |
| 6. | Garnish each serving with a drizzle of olive oil and a sprinkle of grated Parmesan cheese. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 288.7 kcal |
| Protein | 15.1 g |
| Fat | 10.7 g |
| Carbohydrates | 35.9 g |
| Fiber | 15.9 g |
| Sugar | 5.2 g |
Published on Aug 17, 2024 by Luminița
