White Bean and Escarole Soup

4.6(13)

by Food Network Kitchen·published 2016-11-16

Open original recipe

ItalianSide Dish

Servings

6 servings

Total time

—

Calories / serving

330 kcal

Ingredients (12)

serves

2 tablespoons olive oilolive-oil
2 ounces pancetta or prosciutto cut into 1/4-inch cubespancetta
1/2 cup diced oniononion
4 cloves garlic, mincedgarlic
1 teaspoon minced rosemary or thymethyme
1/4 teaspoon red pepper flakesred-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 cannedchicken-broth
1 teaspoon kosher salt plus more
Freshly ground black pepperpepper

Instructions (4 steps)

01Serving suggestions:
02Drizzle 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description—

image (URL only)✓

Not rich — missing servings, total time, or calories.