Escarole and white bean soup with thyme and pecorino
A hearty spring soup that pairs nutrient-dense escarole with creamy cannellini beans, fresh thyme and sharp pecorino cheese for a warm, satisfying
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 2 leeks
- 2 cloves garlic
- 4 sprigs thyme
- 15-ounce can cannellini beans
- ¼ teaspoon red pepper flakes
- 1 vegetable stock
- 5 ounces escarole
- ½ cup grated pecorino cheese
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