Escarole and Bean Soup
User Reviews
5
Escarole and Bean Soup
Description
This soup starts by rendering diced pancetta fat in olive oil to create a savory base, then gently sautéing celery and onion for sweetness and texture. Potatoes and garlic join in before adding the chicken stock, Parmigiano rind, and cannellini beans. The mixture simmers until the beans and potatoes are soft, with some mashed to thicken the broth.
Fresh escarole is added last and cooked until tender, imparting a mild bitterness and leafy texture that balances the richness of the pancetta and cheese. The soup is seasoned with salt and pepper and can be thinned with extra stock or water if needed.
The final serving is enhanced with grated Parmigiano Reggiano and a drizzle of extra virgin olive oil. The soup pairs well with crusty bread and can be made vegetarian by replacing pancetta and chicken stock with alternatives. Proper cleaning of escarole is important to remove grit, and soaked beans should be properly softened before use. Leftovers keep well refrigerated and reheat easily.
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 potato peeled and cut into small cubes
- 1 pound (454g) cannellini beans soaked overnight, or 3 16-ounce cans, dried
- 1 head escarole washed and chopped
- 6 cups (1.5kg) chicken stock plus more to thin as needed, low sodium
- salt to taste
- black pepper to taste
- 1 small parmigiano reggiano rind optional
- 1/2 cup (45g) Parmigiano Reggiano cheese for serving, grated
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
- Discard outer leaves and cores of escarole; clean leaves thoroughly by soaking and rinsing to remove grit.
- Ensure soaked dried beans are softened before adding; if needed, boil and simmer separately.
- For a vegetarian version, use vegetable stock and omit pancetta.
- Serve with crusty bread, grated cheese, extra virgin olive oil, and hot red pepper flakes on the side.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on stovetop or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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