Name: White Bean and Escarole Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Cuisine: italian
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

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.

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White Bean and Escarole Soup

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