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

Ingredients

• ½ pound dried white beans
• ¼ cup extra virgin olive oil
• ¼ cup fennel, finely diced
• ½ cup yellow onion, finely diced
• ¼ cup carrot, finely diced
• ¼ cup celery, finely diced
• 4 large cloves garlic, finely chopped
• 4 sprigs rosemary, finely chopped
• 5 cups chicken stock
• ½ lemon, zested and juiced
• 1 large escarole, cored and chopped
• 12 jumbo shrimp, shell on (about ½ pound)
• ¼ cup grated Parmigiano-Reggiano cheese
• Kosher salt