White Bean and Escarole Soup Recipe

Name: White Bean and Escarole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.; Copyright 2001 Television Food Network, G.P. All rights reserved.

Servings: persons

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.
Copyright 2001 Television Food Network, G.P. All rights reserved.

1
In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes.
2
Remove meat with a slotted spoon and set aside.
3
Add the onion and saute until golden, about 10 minutes.
4
Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more.
5
Add the escarole, stirring for 2 minutes more.
6
Add the beans, tomato, broth, and salt to taste; bring to a boil.
7
Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes.
8
Stir in the reserved pancetta and season with salt and pepper to taste.
9
Serve with the oil and/or cheese and the crusty bread.
10
Cook's note: Swiss chard is a welcome substitute for the escarole.

590

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 ounces pancetta or prosciutto cut into 1/4-inch cubes, 1/2 cup diced onion, 4 cloves garlic, minced, and more.

Yes, White Bean and Escarole 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.

White Bean and Escarole Soup

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