White Bean and Escarole Soup
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 292
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 37
- Dietary Fiber
- 8
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 6
- Sodium
- 491
- Total: 30 min
- Cook: 30 min
Ingredients
2 tablespoons olive oil
2 ounces pancetta or prosciutto, diced
1/2 cup diced onion
4 cloves garlic, minced
1 teaspoon minced fresh rosemary or thyme leaves
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 chopped canned whole tomatoes
5 cups homemade or canned low-sodium chicken broth
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper to taste
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.