Use vegetable stock or broth to make this soup vegetarian.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.