White Bean and Escarole Soup

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6 servings

Ingredients
  • 2 tablespoons olive oil
  • 2 ounces pancetta or prosciutto cut into 1/4-inch cubes
  • 1/2 cup diced onion
  • 4 cloves garlic, minced
  • 1 teaspoon minced rosemary or thyme
  • 1/4 teaspoon red pepper flakes
  • 1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
  • Two 15 ounce cans cannellini beans, rinsed and drained
  • 1 cup peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato
  • 5 cups chicken broth, homemade or low-sodium canned
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • Serving suggestions:
  • Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
Directions

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.


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