In this episode, Chef Jackie repurposes our leftover ingredient Escarole to turn into an Escarole and white bean soup.

Viking products featured in the episode:

36" All-Induction Cooktop - VICU5361 Viking Professional 5 Series

36" Bottom-Freezer Refrigerator - VCBB5363E Viking Professional 5 Series

30" Electric Double French-Door Oven - VDOF Viking Professional 7 Series

Full recipe:

Escarole & White Bean Soup.
Serves: 4
Prep time: 00:10 minutes
Cook time: 00:10 minutes

Ingredients:
1 tablespoon olive oil
1 large yellow onion (chopped)
2 carrots (chopped)
1 pint cherry tomatoes (halved)
4 cloves garlic (chopped)
1/2 head escarole (roughly chopped)
1 quart vegetable broth
2 cans cannellini beans (drained and rinsed)
Parmigiano(for garnish)

Method:
In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, tomatoes and garlic. Season and cook until tomatoes begin to wilt. Add escarole, broth and beans. Cover and cook for 15-20 until escarole wilts down into broth. Season with salt and pepper. Garnish with piles of parm!