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The Crisper Whisperer on Serious Eats: Escarole and Bean Soup with Pistachio Pesto

escarole and bean soup with pistachio pestoThis week in The Crisper Whisperer on Serious Eats, Escarole and Cannellini Bean Soup with Pistachio Pesto. It’s quick, healthy and easy to make—but you’d never know any of that from the depth of its flavors. I won’t tell if you won’t. Recipe below. Full article here.

Escarole and Bean Soup with Pistachio Pesto


Ingredients

For the soup

  • 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

For the pesto

  • 1/4 cup raw, unsalted, shelled pistachios
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper
  • Zest of 1/2 lemon, grated on a rasp
  • 1 teaspoon lemon juice
  • 2 cups lightly packed basil leaves
  • 1/4 cup good extra virgin olive oil
  • 2 tablespoons grated Parmigiano-Reggiano cheese

Instructions

Chop the escarole crosswise and wash in several changes of water. Drain, but do not dry.

Heat the olive oil over medium-low heat in a medium pot. Add the chopped garlic, anchovy fillets, and minced rosemary and cook, stirring constantly, until the garlic is fragrant and the anchovies have almost completely dissolved. Add the chopped escarole and raise the heat to medium-high. Cook, stirring occasionally, for a few minutes, until the escarole has wilted.

Meanwhile, combine one can of beans with half the chicken stock in a blender and blend until completely puréed. (Alternatively, combine these ingredients in a large bowl and use an immersion blender.)
Add the bean-stock mixture to the pot, along with the remaining beans and stock, the diced tomatoes with their juices, the grated cheese, and the pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and stir in the lemon juice.
Ladle into bowls and serve with a spoonful of Pistachio Pesto

Pistachio Pesto

In a small skillet, toast the pistachios over low heat until lightly browned and fragrant.

Combine the pistachios, salt, pepper, lemon zest and juice, and basil leaves in the bowl of a food processor fitted with the blade. Pulse until the pistachios are very finely chopped. With the motor running, pour in the olive oil through the feed tube.
Remove the pesto to a small bowl and stir in the grated cheese.

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