Escarole and Bean Soup
Escarole and bean soup with potatoes and pancetta simmered in a chicken-based broth is nourishing, delicious, and can be ready in under an hour.
Servings: 8
Ingredients
- 1/4 cup olive oil
- 4 ounces pancetta diced
- 3 ribs celery diced
- 1 medium onion diced
- 3 cloves garlic sliced
- 2 medium Russet potatoes peeled and cut into small cubes
- 1 pound dried cannellini beans soaked overnight, or 3 16-ounce cans
- 1 head escarole washed and chopped
- 6 cups low sodium chicken stock plus more to thin as needed
- salt and pepper to taste
- 1 small Parmigiano Reggiano rind optional
- 1/2 cup Parmigiano Reggiano for serving
Instructions
- In a large heavy pot saute the pancetta in olive oil over medium-low heat until most of the fat renders (about 10-12 minutes). Next, add in the celery and onion and continue to cook for about 7 more minutes or until the veggies are softened.
- Add in the potatoes and cook for 5 minutes, stirring frequently to coat with the oil.
- Add in the garlic and cook for 2 minutes more, then add the chicken stock, Parmigiano rind, and beans. Bring to a boil then lower to a simmer.
- Let the soup simmer for around 15-20 minutes or until the potatoes and beans are tender. Using a wooden spoon, mash some of the beans and potatoes against the side of the pot to help thicken the soup.
- Next, add the escarole and cook until tender. Once tender (about 5 minutes) season with salt and pepper to taste. If the soup is too thick, add more chicken stock or water to thin to desired consistency.
- Remove the cheese rind and serve in bowls with a drizzle of extra virgin olive oil and grated Parmigiano. Make sure to serve with plenty of crusty Italian bread as well. Enjoy!
Video
Notes
- Outer leaves and the core of escarole should be discarded. To clean escarole, use a large salad spinner or soak leaves in a large bowl with cold water for 5 minutes then remove and change the water 1-2 more times. The dirt and grit will move to the bottom of the bowl.
- If using dried beans that have been soaked overnight, be sure they've softened a bit before adding to the soup. If they haven't, boil them in a separate pot for 5 minutes, then simmer until softened.
- For a vegetarian dish use vegetable stock and omit the pancetta and chicken stock.
- Make sure to serve with plenty of crusty bread, grated cheese, a drizzle of extra virgin olive oil, and hot red pepper flakes on the side.
- Leftovers can be stored in the fridge for up to 3 days and can be reheated on the stovetop or in the microwave.
Nutrition
Calories: 360kcal | Carbohydrates: 41g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 432mg | Potassium: 1320mg | Fiber: 18.1g | Sugar: 2.4g | Calcium: 158mg | Iron: 6mg