Active Time
25 Mins
Total Time
45 Mins
Serves 8
Photo: Hector Manuel Sanchez; Prop Styling: Caroline M. Cunningham; Food Styling: Marian Cooper Cairns

How to Make It

Step 1

Rinse romaine, escarole, and butter lettuce well; shake and pat dry. Roughly chop leaves and stems; discard cores.

Step 2

Melt butter in a large Dutch oven over medium. Add leeks and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add wine, and cook 1 minute. Stir in lettuces, stock, and beans. Cover and increase heat to medium-high; bring to a boil, stirring occasionally. Reduce heat to low, and simmer, covered, until lettuce leaves are wilted and stems are softened, 8 to 10 minutes. Remove from heat; stir in sour cream, parsley, and dill

Step 3

Using an immersion blender, process hot soup until smooth. Stir in salt and pepper. Garnish servings with sour cream and dill sprigs, if desired.