Escarole and Bean Soup
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 cup
- Serves:
- 16
ingredients
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 2 ounces pancetta, chopped
- 1 onion, chopped
- 2 bunches escarole, coarsely chopped
- 2 (14 ounce) cans cannellini beans, drained
- 2 quarts chicken broth
- 2 pinches nutmeg
- salt
- pepper
directions
- Place chopped escarole in a clean sink filled with cold water. Swish it a little and the impurities will sink to the bottom of the sink.
- Heat olive oil in a large pot.
- Add garlic and pancetta and cook for about 3 minutes over medium-high heat.
- Add onion and cook another 2 minutes.
- Drain the escarole in a colander and add it to the pot.
- Add remaining ingredients, using salt and pepper to taste. If you feel you need more liquid, add a can of broth or make a quick cup or two using chicken bouillon.
- Continue to cook using medium heat for 15 to 20 minutes, until the greens are no longer bitter. It's OK to simmer longer, but it shouldn't be necessary.
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RECIPE SUBMITTED BY
I'm a Kentuckian who moved to New Jersey 26 years ago and never left. I have a husband and one daughter in college in New York City studying Musical Theatre. I love gardening, reading, walking, movies, and my family, not in that order. I have a group of close girlfriends that I wouldn't trade for anything. My dog Kobe is hilarious and adorable, my kitchen is nowhere near big enough, and the three of us (me, the kitchen,and the dog) are together quite often. My main hobby is decorative painting...my good friend and I have a Holiday Boutique in my home every year and also do a few craft shows. It will never make me rich but it does make me much happier than the job I left in 2001, a decision I have never regretted.