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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium soup pot or Dutch oven, heat the olive oil, two turns of the pan, over medium-high. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms brown, about 8 minutes; season with salt and pepper. Add the shallots and garlic; stir until the shallots soften, 1 to 2 minutes. Add the escarole. Stir until wilted, about 4 minutes. Add the stock, beans and the cheese rind, if using. Bring the soup to a low rolling boil over high. Reduce the heat a bit and let simmer until the flavors meld, about 15 minutes.

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  • Remove the soup from the heat. Discard the rind, if using, and stir in the lemon juice. Ladle the soup into shallow bowls, then top with the grated Parm and a fat drizzle of EVOO.

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