Name: Lentil and Escarole Soup
Total time: 1 h 45 min
Cuisine: ItalianEurope
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

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 shape particularly well during cooking, the soup remains brothy rather than thick and creamy. Supporting ingredients vary from town to town, but we particularly liked escarole, a common hearty choice. We also included canned diced tomatoes—a classic addition—and a couple bay leaves for warmth. While many lentil and escarole soup recipes call for a long simmering time once the escarole is added, we chose to add it toward the end of cooking so the leaves retained some of their character. Finally, adding a rind of Parmigiano Reggiano to the simmering soup gave the broth a super-savory backbone.

Before You Begin

Umbrian lentils are our preferred choice for this recipe, but brown lentils are fine, too (note that cooking time will vary).

Instructions

Heat oil in Dutch oven over medium heat until shimmering. Add onion, carrot, celery, and ½ teaspoon salt and cook until softened and lightly browned, 8 to 10 minutes. Stir in garlic and parsley and cook until fragrant, about 30 seconds. Stir in broth, water, lentils, tomatoes and their juice, Parmigiano rind, if using, and bay leaves and bring to simmer. Reduce heat to medium-low and cover, leaving lid slightly ajar. Simmer until lentils are tender, 1 to 1¼ hours.

Discard Parmigiano rind, if using, and bay leaves. Stir in escarole, one handful at a time, and cook until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Drizzle individual portions with extra oil and serve, passing grated Parmigiano separately.