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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From my favorite chef, Rachael Ray. Yum-O! A great combination of flavors. Don’t omit the nutmeg. It is the best part. You can also try this with other greens; spinach, kale, arugula… Add sliced mushrooms with the sautéed onions if you’d like. Grate some Parmesan cheese over the top and serve with crusty bread. Ingredients:
3 tablespoons olive oil |
1/4 lb pancetta or 1/4 lb bacon, chopped |
2 garlic cloves, chopped |
1/2 teaspoon red pepper flakes |
1/2 onion, diced |
1 head escarole, chopped |
1/2 teaspoon nutmeg |
salt and pepper |
1 (16 ounce) can chicken broth |
16 ounces water |
1 (16 ounce) can white beans, drained and rinsed |
Directions:
1. Over med-high heat, sauté the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes.
2. Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper.
3. Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.
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