- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Can't make up your mind whether to make bean or lentil soup? Grab a bag of 15-bean soup from the dry goods aisle at the market and make this flavorful, hearty soup instead. Bean and lentil soups like this one are often cooked with a ham bone or a smoked ham hock, but there are other ways to add flavor to a pot of soup, especially when you want something vegetarian. Here, we add a few Parmesan cheese rinds, which add a surprising depth of flavor and umami when simmered with a pot of soup, stew, or even pasta sauce.
Ingredient:
- 1 (20-ounce) package 15-bean soup mix (flavor packet discarded)
- 10 cups water
- 1 ½ teaspoons baking soda
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 medium-size yellow onions, finely chopped (2 1/2 cups)
- 3 medium carrots, peeled, halved lengthwise, and cut crosswise into 1/2-inch pieces (1 1/2 cups)
- 2 medium celery stalks, halved lengthwise and cut crosswise into 1/2-inch pieces (1 cup)
- 1 ½ teaspoons kosher salt, divided
- 8 medium garlic cloves, thinly sliced (about 2 1/2 tablespoons)
- 1 tablespoon finely chopped fresh rosemary, plus more for garnish
- ¾ teaspoon crushed red pepper
- ¼ cup red wine vinegar
- 1 (28-ounce) can whole peeled plum tomatoes, crushed by hand and juices reserved
- 3 (1-ounce) Parmesan cheese rinds, plus grated cheese for garnish
- 10 to 11 cups vegetable stock (as needed), divided
- 1 small head escarole, coarsely chopped (6 cups)
