Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
30 min
Cook:
30 min
Yield:
6 servings

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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

"Super-Tuscan" White Bean Soup

Recipe courtesy of Michael Chiarello

Black Bean Salad

Recipe courtesy of Guy Fieri

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

White Chocolate Shortbread Cookies

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword