The following is an online extra from our March 2023 issue.
![Eat+Drink_Ingredient_Escarole_Soup_COURTESYSTEPHANIEGANZ_rp0323.jpg Eat+Drink_Ingredient_Escarole_Soup_COURTESYSTEPHANIEGANZ_rp0323.jpg](https://richmondmagazine.com/downloads/38355/download/Eat%2BDrink_Ingredient_Escarole_Soup_COURTESYSTEPHANIEGANZ_rp0323.jpg?cb=0e7488a46f969dc7203ce413bda0f08b&w={width}&h={height})
Escarole, fennel and white bean soup (Photo courtesy Stephanie Ganz)
Escarole, Fennel and White Bean Soup
Escarole and white bean soup is a classic combination. I like to add fennel because it is typically in season at the same time as escarole, and the sweetness of cooked fennel is a nice complement to the assertive escarole. Drizzle a little oil from a jar of anchovies on top of this soup at the end to add richness and umami.
2 large bulbs fennel, greens removed
4 cloves garlic
2 medium heads escarole
1 tablespoon olive oil
1 piece Parmesan rind, 2 to 4 inches
2 cans butter beans (15.5 ounces), drained and rinsed
2 quarts chicken stock
Juice of 1 lemon
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
2 tablespoons oil (You can use a good olive oil, lemon oil or, as mentioned, the oil from a jar of anchovies.)
Thinly slice fennel and mince garlic. Chop escarole in large bite-sized pieces. Set aside.
In a heavy-bottomed stock pot, heat olive oil over medium heat. Add fennel and garlic and saute until fragrant and translucent, about five minutes. Add the Parmesan rind, escarole, butter beans and 2 quarts chicken stock and bring to a simmer. Simmer for about 10 minutes. Taste the soup and season with lemon juice, crushed red pepper, and salt and pepper. Serve with a drizzle of oil on top.