Escarole and Bean Soup
User Reviews
5.0
105 reviews
Excellent
Escarole and Bean Soup
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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.
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Ingredients
- 1/4 cup (60g) olive oil
- 1/4 pound (113g) 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 (454g) dried cannellini beans soaked overnight, or 3 16-ounce cans
- 1 head escarole washed and chopped
- 6 cups (1.5kg) low sodium chicken stock plus more to thin as needed
- salt and pepper to taste
- 1 small parmigiano reggiano rind optional
- 1/2 cup (45g) grated parmigiano reggiano for serving
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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!
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 Information
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Calories
360kcal
(18%)
Carbohydrates
41g
(14%)
Protein
22g
(44%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
16mg
(5%)
Sodium
432mg
(18%)
Potassium
1320mg
(38%)
Fiber
18.1g
(72%)
Sugar
2.4g
(5%)
Calcium
158mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 432mg | 18% |
| Potassium | 1320mg | 28% |
| Fiber | 18.1g | 72% |
| Sugar | 2.4g | 5% |
| Calcium | 158mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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