2 tsp olive oil
1 medium onion, minced
2 cloves garlic, minced
4 c cooked white cannellini beans
4 c vegetable or chicken broth
2 c shredded escarole
pinch salt, or to taste
Heat the olive oil in a heavy-bottomed pot. Add onion and garlic and cook on medium-low heat until onion becomes translucent and both are soft. Add beans and broth and simmer for 20 minutes.
Transfer half of bean/broth mixture to blender and carefully blend until chunky. (Note: you need to be very careful when blending hot liquids – if they splash out you will be burned, and you will be burned badly! Take your time and do more batches rather than risk burning yourself!)
Add pureed bean/ broth mixture back to remaining unpureed mixture in pot and stir the two together. Stir in shredded escarole and simmer for 5-10 minutes until escarole is tender. Taste for salt and add more if desired.
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