Lentil and Escarole Soup

Name: Lentil and Escarole Soup
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: ¼ cup, extra-virgin olive oil, plus extra for drizzling; 1 , onion, chopped fine; 1 , carrot, peeled and chopped fine; 1 , celery rib, chopped fine; , Salt and pepper; 6 , garlic clove, sliced thin; 2 tablespoons, minced fresh parsley; 4 cups, chicken broth, plus extra as needed; 3 cups, water; 8 ounces (1¼ cups) Umbrian, lentils, picked over and rinsed; 1 (14.5-ounce), can diced tomatoes; 1 , Parmigiano-Reggiano cheese rind (optional), plus grated Parmigiano Reggiano for serving; 2 , bay leaves; ½ head, escarole (8 ounces), trimmed and cut into ½-inch pieces

Main Courses
Europe
Italian
Fruits & Vegetables
Vegetables
Soups
Cookbook Collection

Tiny, deep green, and fragrant, lentils from the high, dry plains of Castelluccio in Umbria are considered some of the world's best: They're packed with minerals and are especially tender.

SERVES 6

TIME 1¾ hours

Italian Name: Minestra di lenticchie e scarola

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