Escarole and white bean soup - Enfield Veg Co

Ingredients

• 1 tbsp oil
• 1/2 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 large leek, cleaned and thinly sliced
• 3 cloves garlic, crushed
• 2 tsp freshly chopped thyme
• 1/2 tsp chilli flakes (optional)
• 1 head escarole, roughly chopped
• Salt
• Freshly ground black pepper
• 1 litre vegetable or chicken stock
• 480ml water
• 2 x (400g) cans cannellini beans, drained and rinsed
• 1 Parmesan rind, or 1 x 30g piece of Parmesan
• 2 bay leaves
• Juice of 1 lemon