White Bean & Escarole Soup with Shrimp • St. Francis Winery & Vineyards

Name: White Bean & Escarole Soup with Shrimp • St. Francis Winery & Vineyards
Ingredients: Pair with Chardonnay; Place dried beans in a large bowl and cover with water by 4 inches. Cover and let soak overnight in the fridge. Drain before using.; Place a large heavy-bottomed pot over medium heat, add ¼ cup of olive oil. en add fennel, onion, carrot, celery, garlic, and a pinch of salt.; Cook, stirring occasionally until softened (about 6 minutes). Add beans, rosemary, and chicken stock. Bring to a boil, reduce heat to a low simmer and cook the beans until tender.; After 1 hour check the beans for tenderness. Once beans are tender, add lemon juice, zest, and 2 teaspoons of salt.; Heat 4 cups of water with 2 tablespoons of salt. Bring to a low simmer then add shrimp. Poach for 3 minutes then transfer to a plate to cool slightly. then peel and devein.; Heat 1 tablespoon of olive oil in sautés pan. Add escarole and sauté, stirring occasionally until wilted (about 5 minutes). Season with salt, cover, and set aside.; Place half of the soup into a blender and puree until smooth. Return the puréed soup to the pot. Stir the escarole into the soup and divide among 4 bowls. Add three shrimp to each bowl and serve.

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Ingredients

Pair with Chardonnay
Place dried beans in a large bowl and cover with water by 4 inches. Cover and let soak overnight in the fridge. Drain before using.
Place a large heavy-bottomed pot over medium heat, add ¼ cup of olive oil. en add fennel, onion, carrot, celery, garlic, and a pinch of salt.
Cook, stirring occasionally until softened (about 6 minutes). Add beans, rosemary, and chicken stock. Bring to a boil, reduce heat to a low simmer and cook the beans until tender.
After 1 hour check the beans for tenderness. Once beans are tender, add lemon juice, zest, and 2 teaspoons of salt.
Heat 4 cups of water with 2 tablespoons of salt. Bring to a low simmer then add shrimp. Poach for 3 minutes then transfer to a plate to cool slightly. then peel and devein.
Heat 1 tablespoon of olive oil in sautés pan. Add escarole and sauté, stirring occasionally until wilted (about 5 minutes). Season with salt, cover, and set aside.
Place half of the soup into a blender and puree until smooth. Return the puréed soup to the pot. Stir the escarole into the soup and divide among 4 bowls. Add three shrimp to each bowl and serve.