Italian White Bean and Escarole Soup

Ingredients

• 1.5 cups cannellini beans
• 2 cups escarole
• 3 cloves garlic
• 2 sprigs rosemary
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Rinse and drain cannellini beans.
2. 2Heat olive oil in a large pot over medium heat. Add minced garlic and rosemary, sautéing until fragrant.
3. 3Add vegetable broth and bring to a boil.
4. 4Reduce heat to simmer, add cannellini beans, and cook for 10 minutes.
5. 5Chop escarole and add to the pot, simmering for an additional 5 minutes.
6. 6Season with salt and black pepper to taste.
7. 7Add lemon juice for a fresh burst of flavor.
8. 8Serve hot, garnishing with a sprig of rosemary if desired.