White Bean and Escarole Soup for Cozy Nights | Heather Carey

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped fine
• 1 large carrot, diced
• 2 stalks celery, diced
• 4 large cloves garlic, minced or pressed
• 1 teaspoon each coarse salt and pepper
• 1 large (32-ounce) can cannellini beans, rinsed (or 3 cups cooked)
• 1 large head of escarole, chopped
• 2 sprigs thyme
• 6 cups bone broth, or low sodium chicken stock (or vegetable stock)
• 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice (optional)