White Bean and Escarole Soup (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
2 ounces pancetta or prosciutto cut into 1/4-inch cubes |
1/2 cup diced onion |
4 cloves garlic, minced |
1 teaspoon minced rosemary or thyme |
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 peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato |
5 cups chicken broth, homemade or low-sodium canned |
1 teaspoon kosher salt plus more |
freshly ground black pepper |
drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated parmesan and serve with a good crusty bread. |
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Directions:
1. 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.
2. Cook's note: Swiss chard is a welcome substitute for the escarole.
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