Recipe courtesy of Food Network Kitchen
Total:
30 min
Active:
30 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 the 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 until wilted, about 2 minutes more. Add the beans, tomato, broth, and salt; 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. Serve immediately with the oil and/or cheese and the crusty bread.

Cook's Note

Swiss chard is a welcome substitute for escarole.

IDEAS YOU'LL LOVE

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

White Bean Dip

Recipe courtesy of Food Network Kitchen

Sausage, White Bean and Tortellini Soup

Recipe courtesy of Food Network Kitchen

Baked Chicken with White Beans and Tomatoes

Black Beans

Recipe courtesy of Ree Drummond

Black Bean Soup

Recipe courtesy of Dave Lieberman

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Black Bean Salad

Recipe courtesy of Guy Fieri

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

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

          powered by PubExchange

          Get Cooking