Escarole & White Bean Soup
Serves 4 to 6
Prep Time 15 minutes
Cook Time 30 minutes
2 TB olive oil
½ head fennel, end trimmed, sliced
1 (14.5 oz) can navy beans, rinsed, drained
½ head escarole, chopped
1 tsp onion powder
1 tsp za’atar
½ tsp cumin, ground
¼ tsp cayenne
⅓ cup orzo
1 tsp lemon zest
1 to 2 TB lemon juice, to taste
Salt & freshly ground black pepper, to taste
Fennel fronds, for garnish
1.In a 4 quart stock pot over medium heat, add oil. Add fennel and sweat until soft and translucent, 10 to 12 minutes.
2.Mix in beans, escarole, onion powder, za’atar, cumin and cayenneand cook until fragrant, 2 to 3 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.
3.Add orzo and cook until soft, 8 to 10 minutes.
4.Turn off heat, add lemon zest and season with lemon juice, salt and pepper to taste. Drizzle in oil to taste and a few fennel fronds for garnish.