Recipe courtesy of Food Network Kitchen
White Bean and Escarole Soup
Total:
50 min
Active:
20 min
Yield:
6 servings
Level:
None
Total:
50 min
Active:
20 min
Yield:
6 servings
Level:
None

Ingredients

Directions

Serving suggestions:

Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.

In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole.

Copyright 2001 Television Food Network, G.P. All rights reserved. 

IDEAS YOU'LL LOVE

White Bean Soup with Escarole

Recipe courtesy of Michele Urvater

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

White Bean Tuna Salad

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Michele Urvater

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Pasta e Fagioli (Beans and Pasta Soup)

Recipe courtesy of David Rosengarten

Sausage, Beans and Broccoli Rabe Soup

Recipe courtesy of Rachael Ray

Winter Squash Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking