FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

The Crisper Whisperer: Escarole And Bean Soup With Pistachio Pesto

1 fave
More from this source
Serious Eats
Related tags
main-dish lunch italian
Nutrition per serving    (USDA % daily values)
CAL
725
FAT
104%
CHOL
10%
SOD
65%

Comments

Add a comment

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

You might also like

Potato And White Bean Soup
Pamela Salzman
Escarole And White Bean Soup
Sunset
White Bean And Escarole Soup
Parade Magazine
Escarole & White Bean Soup With Rustic Croutons
Fine Cooking
Cannellini Bean And Escarole Soup
Food & Wine
Ham, Bean & Escarole Soup
Williams-Sonoma
Escarole & White Bean Soup
Eating Well
Tuscan White Bean Soup With Escarole
My Recipes
Escarole And Bean Soup
AllRecipes.com
Escarole & Chorizo White Bean Soup
The Hot Plate