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