Lentil and Escarole Soup
This lentil and escarole soup, made with carrot, onion, celery, tomatoes, and olive oil, is finished with a generous sprinkling of Parmigiano-Reggiano, is rustic Italian cooking at its finest.
Ingredients
- 1 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 large onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery rib, finely chopped
- Sea salt and freshly ground black pepper
- 6 garlic cloves, thinly sliced
- 2 tablespoons minced fresh parsley
- 4 cups canned chicken broth or homemade chicken stock, plus more as needed
- 3 cups cold water
- 8 ounces Umbrian lentils* (see NOTE above) or brown lentils (1 1/4 cups), picked over and rinsed
- One (14 1/2-ounce) can diced tomatoes, undrained
- 1 Parmigiano-Reggiano cheese rind (optional), plus grated Parmigiano-Reggiano for serving
- 2 bay leaves
- 1/2 head escarole, trimmed and cut into 1/2-inch (12-mm) pieces (or substitute spinach, Swiss chard, Lacinato kale, or Belgian endive)
Instructions
- In a Dutch oven or large pot over medium heat, warm the oil until shimmering. Add the onion, carrot, celery, and 1/2 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes. [Editor’s Note: Yes, that's a lot of oil for not a lot of vegetables. We're asking you to take a leap of faith here. The generous amount of oil lends the finished soup an unmistakable richness that we suspect you’ll appreciate.]
- Stir in the garlic and parsley and cook until fragrant, about 30 seconds. Stir in the broth or stock, water, lentils, tomatoes and their juice, Parmigiano rind, if using, and bay leaves and bring to simmer. Reduce the heat to medium-low and cover, leaving the lid slightly ajar. Simmer until the lentils are tender, 25 to 30 minutes if using brown lentils and about 1 hour if using Umbrian lentils.
- Remove and discard the Parmigiano rind, if using, as well as the bay leaves. Stir in the escarole, a handful at a time, and cook until wilted, about 5 minutes or so. If you prefer a brothier consistency to your soup, add more hot broth as desired. Season with salt and pepper to taste.
- Ladle the soup into bowls and drizzle with extra oil, if desired. Pass the grated Parmigiano-Reggiano on the side.
Nutrition
Serving: 1portion | Calories: 595kcal | Carbohydrates: 33g | Protein: 15g | Fat: 47g | Saturated Fat: 7g | Monounsaturated Fat: 33g | Sodium: 81mg | Fiber: 14g | Sugar: 4g