Lentil and Escarole Soup

Name: Lentil and Escarole Soup
Yield: Serves 6
Cuisine: Italian
Ingredients: ¼ cup, extra-virgin olive oil, plus extra for drizzling; 1 , onion, chopped fine; 1 , carrot, peeled and chopped fine; 1 , celery rib, chopped fine; , Salt and pepper; 6 , garlic clove, sliced thin; 2 tablespoons, minced fresh parsley; 4 cups, chicken broth, plus extra as needed; 3 cups, water; 8 ounces (1¼ cups) Umbrian, lentils, picked over and rinsed; 1 (14.5-ounce), can diced tomatoes; 1 , Parmigiano-Reggiano cheese rind (optional), plus grated Parmigiano Reggiano for serving; 2 , bay leaves; ½ head, escarole (8 ounces), trimmed and cut into ½-inch pieces

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Tiny, deep green, and fragrant, lentils from the high, dry plains of Castelluccio in Umbria are considered some of the world's best: They're packed with minerals and are especially tender.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES6

TIME1¾ hours

Italian Name:Minestra di lenticchie e scarola

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

These superior lentils aren't abundant—a factor that contributes to their prized status. Often paired with the region's exceptional sausage, they're also commonplace in soup, a favorite wintertime primo. Because Umbrian lentils hold their s...

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