Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 servings

Nutrition Info

Ingredients

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Dave Lieberman

Black Bean and Kale Soup

Recipe courtesy of Katie Lee

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Tuscan Shrimp with White Beans

Recipe courtesy of Michael Chiarello

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Instant Pot Black Bean Soup

Recipe courtesy of Food Network Kitchen

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

White Bean and Escarole Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories