The Crisper Whisperer: Escarole And Bean Soup With Pistachio Pesto

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 head escarole

2 tablespoons olive oil

6 garlic cloves, chopped

4 anchovy fillets

1/2 teaspoon finely minced fresh rosemary

2 cans (15.5-ounce each) cannellini beans, rinsed and drained

4 cups chicken stock or low-sodium chicken broth

1 can (14.50-ounce) diced tomatoes with their juices

1/4 cup grated Parmigiano-Reggiano cheese

A generous amount of freshly ground black pepper

1 tablespoon lemon juice

One recipe Pistachio Pesto, for serving (see below)

1/4 cup raw, unsalted, shelled pistachios

1/2 teaspoon kosher salt

Freshly ground black pepper

Zest of 1/2 lemon, grated on a rasp

1 teaspoon lemon juice

2 cups basil leaves, lightly packed

1/4 cup good extra virgin olive oil

2 tablespoons grated Parmigiano-Reggiano cheese

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