cannellini in 10-minute brodo with escarole and lemon
Grated vegetables simmered in water transform into a homemade delicate broth in just a few minutes.
We used this as a base for a light bean and escarole soup. Freshly squeezed lemon and cream cheese adds brightness and a touch of softness. All you’ll need to complete this meal is a crusty toasted bread. Cook, relax and enjoy!
What you'll need: 4 oz onion 2 oz carrot 1 clove garlic 2 bay leaves 1 small head escarole 1 lemon 1 can cannellini beans 1 oz cream cheese 1 ciabatta roll ¼ tsp crushed red pepper olive oil coarse salt freshly ground black pepper
Equipment: box grater medium saucepan fine-mesh sieve skillet rimmed baking sheet
Recipe steps: 1. Make broth Cut onion in half through the root and peel. Grate one half onion. Peel and grate carrot and garlic. Heat 1 tablespoon oil in a medium saucepan over medium-high. Add grated vegetables and bay leaves. Cook, stirring, until softened, about 2 minutes. Add 1½ cups water and bring to a simmer, cooking until broth infuses, 5 minutes. Strain broth through a fine mesh sieve, pressing on solids.
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Prep vegetables Meanwhile, cut root from escarole and chop into 1-inch pieces. Wash well in a bowl of cold water. Finely chop remaining half of onion. Zest lemon and cut in half.
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Cook vegetables Heat one tablespoon oil in a skillet over medium. Add chopped onions and cook, stirring, until softened, about 3 minutes. Season with salt. Add escarole and cook, stirring, until wilted, about 2 minutes.
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Add beans Drain and rinse cannellini beans. Add beans and broth to skillet. Simmer until beans are warmed through, about 5 minutes. Add cream cheese and stir to dissolve. Squeeze half lemon into beans and add most of the zest. Season with salt and pepper to taste.
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Toast bread Preheat broiler with rack 4-inches from heat source. Cut roll in half through the middle and place on a rimmed baking sheet cut side up. Drizzle with oil and broil until toasted, about 1 minute.
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Finish Divide toasted bread between two bowls, cut side up, and spoon beans and escarole onto bread. Top with crushed red pepper, remaining lemon zest, and a drizzle of oil, if desired. Enjoy!
