Ingredients
1
head escarole (1 lb), tough ribs discarded and leaves thinly sliced (8 cups)
1
large garlic clove, chopped
1
large celery rib, cut diagonally into 1/8-inch-thick slices
2
carrots, cut diagonally into 1/8-inch-thick slices
2
(13 1/2- to 14 1/2-oz) cans chicken broth or vegetable broth
1
(16- to 19-oz) can white beans such as cannellini, rinsed and drained
Accompaniment: grated parmesan
Directions
1.
Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking. Drain escarole in a colander, pressing gently to remove excess water.
2.
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.
3.
Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes. Season with salt and pepper.
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