Escarole and White Bean Soup

Ingredients

• 1 lb dried white bean, rinsed
• 2 tablespoons olive oil
• 2 cups chopped onions
• 1 tablespoon chopped garlic
• 3-4 quarts water
• 1 bay leaf
• 6 ounces escarole, trimmed, cut crosswise into 1-inch lengths (about 3 cups packed)
• 1 cup thinly sliced carrot
• 2 teaspoons salt (or to taste)
• 1/2 teaspoon fresh ground pepper
• 1/4 cup packed Italian parsley
• 2 slices lemon zest (3x1/2-inch)
• 1 garlic clove, peeled
• 2 tablespoons fresh lemon juice
• extra virgin olive oil (for serving)
• freshly grated parmesan cheese (for serving)

Directions

1. 1

   Soak beans overnight in large bowl of cold water; or heat to boiling in large saucepan of water, remove from heat, and let stand 1 hour. Drain well.

2. 2

   Heat oil in large Dutch oven. Add onions and chopped garlic and cook, stirring occasionally, until golden, about 15 minutes. Add beans and stir to coat with oil. Pour in 3 quarts water and add bay leaf. Heat to boiling. Reduce heat and simmer, partially covered, until beans are tender, 1-1/2 to 2 hours; thin with additional water if necessary.

3. 3

   Stir in escarole, carrots, salt, and pepper. Continue simmering until vegetables are very soft, about 45 minutes.

4. 4

   Finely mince parsley, lemon zest, and garlic clove together. Stir into soup and simmer 15 minutes. Taste and adjust seasonings. Stir in lemon juice just before serving. Serve hot, passing oil and Parmesan cheese.