Borlotti Bean Soup with Escarole and Tomatoes

This rich soup is a favorite in our house and is on our table so often that I make it by rote. It’s packed with protein, sweet tomatoes and bitter greens to ensure we digest it well.

Makes 3-4 servings

Ingredient List:

• Extra virgin olive oil
• 2 cloves fresh garlic, peeled, left whole
• ½ red onion, diced
• Sea salt
• 1 stalk celery, diced
• 1 medium carrot, diced
• ½ head small fennel, diced
• 1 cup tomato puree
• ½ cup dried borlotti beans, rinsed well (or pinto or cranberry beans), soaked for 1-2 hours
• ½ head small escarole
• 5 cups spring or filtered water
• 2 tablespoons white miso
• 2-3 tablespoons grated lemon zest

Step By Step Instructions:

Place a small amount of olive oil in a soup pot with garlic and onions, over medium heat. When the onion begins to sizzle, add a tiny pinch of salt and sauté’ until onions are translucent, about 2 minutes. Add celery, carrot and fennel and stir until coated with oil. Drain the beans. Add tomato puree, drained beans and water and stir well. Cover and bring to a boil. Reduce heat to low and cook until beans are tender, about 1 hour.

While the soup cooks, wash the escarole very well and set aside to drain.

When the beans are tender, remove a small amount of hot broth and dissolve miso. Stir the dissolved miso, taking care not to boil the soup now. Coarsely chop the escarole and stir into the soup. As soon as the escarole wilts, the soup is ready to serve. Serve drizzled with a little olive oil and grated lemon zest.