White Bean and Escarole Soup

INGREDIENTS

1 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
4 15 oz. cans of Cannellini beans, drained and rinsed
18 large garlic cloves, peeled
2 Tbsp lemon juice
Sea salt, to taste
Black pepper, to taste
1 large head of escarole

DIRECTIONS

Heat the olive oil over medium head in a medium saucepan. Add onion and saute for about 5 minutes or until translucent. Add in the beans and mix together. Remove from heat.

Place garlic cloves in a small saucepan and add water just to cover the garlic.  Simmer gently over medium heat until the garlic becomes very soft. Drain and set aside.

Puree the beans and onion in small batches to the consistency of thick cream.

Place puree in a large saucepan and bring to a boil over medium heat. Add lemon juice and season with salt and pepper. Add in escarole and poached garlic to the soup and cook until escarole is wilted.

Serves 6.