This soup strikes a perfect balance: hearty enough for winter yet light and refreshing enough for summer. Creamy gigante beans from Iacopi Farms in Half Moon Bay pair beautifully with bitter escarole from Star Route Farms in Bolinas and Thermal, CA, creating a satisfying blend of flavors. The sweetness of sautéed mirepoix, the creamy beans, and the bright finish of lemon zest make this an ideal dish for any evening.
Ingredients
- 1 cup Gigante beans, soaked overnight in 4 cups water
- 1 carrot, diced
- 1 onion, diced
- 2 ribs celery, diced
- 6 cloves garlic, sliced
- 1 small bunch rosemary
- 1 small bunch thyme
- 1 small bunch marjoram or oregano
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 head escarole, cut into 1-inch chunks
- 4 cups vegetable stock or water
- 4 tablespoons olive oil (plus more for finishing)
- Pinch chili flakes (optional)
- Salt, to taste
- Zest of 1 lemon
Instructions
1. In a 4- to 6-quart saucepan, heat the olive oil over medium-high heat. Add the onion, carrot, celery, garlic, and herb bundle (tie rosemary, thyme, marjoram/oregano, and bay leaf together with kitchen twine for easy removal). Sprinkle with a generous pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
2. Stir in the tomato paste, cooking it into the vegetables for about 3 minutes. The paste should darken slightly and coat the vegetables, enhancing their sweetness.
3. Drain the soaked beans and add them to the pot. Pour in the vegetable stock or water, ensuring the beans are fully submerged. Bring the mixture to a gentle simmer.
4. Stir in half the escarole as the soup reaches a simmer. This batch will break down and infuse its flavor into the broth. Cover and simmer gently for 1 hour. After 1 hour, add the remaining escarole for a fresher, slightly crisp texture.
5. Continue simmering for 30-45 minutes, or until the beans are creamy and tender. Add additional stock or water if the soup becomes too thick.
6. Just before serving, stir in the lemon zest and adjust the seasoning with salt to taste. Ladle the soup into bowls and drizzle a little high-quality olive oil over each serving. If desired, sprinkle with a pinch of chili flakes for a touch of heat.