Escarole and White Bean Soup

• 1 head escarole (1 pound), tough ribs discarded and leaves thinly sliced (8 cups)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 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-ounce) cans chicken broth or vegetable broth
• 3 cups water
• 1 (16- to 19-ounce) can white beans such as cannellini, rinsed and drained
• Accompaniment: grated parmesan

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.
2. Drain escarole in a colander, pressing gently to remove excess water.
3. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.
4. 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.
5. Season with salt and pepper.

head, olive oil, onion, garlic, celery, carrots, chicken broth, water, white beans, accompaniment

Taken from www.epicurious.com/recipes/food/views/escarole-and-white-bean-soup-107183 (may not work)