Beans and Greens Soup Recipe

Name: Beans and Greens Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf Italian semolina bread; 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan); 1/4 pound pancetta, available at the deli, sliced the thickness of bacon, chopped 4 to 5 garlic cloves, chopped; 1/2 teaspoon crushed red pepper flakes (eyeball it in the palm of your hand); 1 medium white or yellow onion, chopped; 2 large heads of escarole, washed, dried, and coarsely chopped; 1/2 teaspoon freshly grated or ground nutmeg; Salt and freshly ground black pepper; 1 quart chicken stock or broth; 2 15-ounce cans white beans or cannellini; Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

Servings: persons

1 loaf Italian semolina bread
3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)
1/4 pound pancetta, available at the deli, sliced the thickness of bacon, chopped 4 to 5 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes (eyeball it in the palm of your hand)
1 medium white or yellow onion, chopped
2 large heads of escarole, washed, dried, and coarsely chopped
1/2 teaspoon freshly grated or ground nutmeg
Salt and freshly ground black pepper
1 quart chicken stock or broth
2 15-ounce cans white beans or cannellini
Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

1
Preheat the oven to 200F.
2
Place the bread in the oven to heat and crust it up.
3
Heat a medium soup pot or a large, deep-sided skillet over medium-high heat.
4
Add the EVOO, then add the pancetta, separating the pieces as you drop it in.
5
Brown the pancetta lightly, about 2 minutes or so, then add the garlic, red pepper flakes, and onions, and reduce the heat a bit.
6
Cook for 3 to 4 minutes, then start turning and wilting piles of the greens into the pan.
7
Once the greens are all in the pan, season them with nutmeg, salt, and pepper.
8
Add the chicken stock and beans and turn the heat back up to medium high to bring the soup to a boil.
9
Once the soup boils, reduce the heat back down to simmer and cook for 10 minutes.
10
Adjust the salt and pepper and serve the soup in shallow bowls with lots of cheese and crusty hunks of bread for mopping up the bowl.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 loaf Italian semolina bread, 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan), 1/4 pound pancetta, available at the deli, sliced the thickness of bacon, chopped 4 to 5 garlic cloves, chopped, 1/2 teaspoon crushed red pepper flakes (eyeball it in the palm of your hand), and more.

Yes, Beans and Greens Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beans and Greens Soup

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