Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 ounces pancetta, chopped (about 1/3 cup)
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 small sprig fresh rosemary
- 1/4 teaspoon red pepper flakes
- 1 head escarole, (about 1 pound) coarsely chopped
- 5 cups chicken broth, homemade or low-fat canned
- 2 (15-ounce) cans Great Northern (cannellini) beans, rinsed and drained
- 1 cup chopped canned tomato
- Kosher salt and freshly ground black pepper
- Freshly grated Parmesan, optional
Directions
Heat the oil in a soup pot, over medium heat, add the pancetta, and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside. Add the onion to the pot and cook, stirring occasionally until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes, cook until translucent, about 3 minutes more.
Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth, beans, tomato, and bring to a gentle simmer. Season with salt, to taste. Cover, and cook until slightly thickened, about for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper, to taste. Serve in bowls with a drizzle of olive oil and Parmesan, if desired.
366 calories, 18 grams total fat, 4 grams saturated fat, 39 grams carbohydrates
Copyright 2003 Television Food Network, G.P. All rights reserved
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By CulinaryAdventurer
Arlington, VA
on June 17, 2012
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This is a wonderful soup recipe. I love to cook, and I often make my own lunches for work. This is one of my go-to recipes, and I make it once a month. The soup is fragrant, hearty, and pretty healthy. I highly recommend it.
I have found a few substitutions work quite well:
1. Instead of pancetta or prosciutto, I prefer thick-cut cured bacon from Whole Foods. I typically use 2-3 slices.
2. Instead of white beans, I use drained, canned chick peas.
3. Instead of escarole, I use one bunch of Swiss chard. The chard holds up nicely in this soup, even if I freeze and defrost it.
I also increase the aromatics mainly because I prefer things to be well-seasoned.
By SonomaDude
on January 27, 2012
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I've made this recipe several times, and it's very savory; as the previous reviewer said, it's a meal in and of itself, very satisfying for chilly autumn and winter evenings. I do use a touch more pancetta, 3 oz, and easily double the garlic (diced instead of minced, but it's always delicious. I even got a very favorable critique from a local Vietnamese chef, when she sampled some of my last batch. It's not always easy to find fresh escarole in the produce section, but if you can, then go for it.
By daydecou_4498512
SOUTH HADLEY, MA
on December 18, 2006
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A meal in and of itself. I generally put the rinds of parmesean into the soup as it cooks to impart some salty flavor and omit the salt
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