Escarole and Bean Soup

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READY IN: 40mins
SERVES: 16
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chopped escarole in a clean sink filled with cold water. Swish it a little and the impurities will sink to the bottom of the sink.
  • Heat olive oil in a large pot.
  • Add garlic and pancetta and cook for about 3 minutes over medium-high heat.
  • Add onion and cook another 2 minutes.
  • Drain the escarole in a colander and add it to the pot.
  • Add remaining ingredients, using salt and pepper to taste. If you feel you need more liquid, add a can of broth or make a quick cup or two using chicken bouillon.
  • Continue to cook using medium heat for 15 to 20 minutes, until the greens are no longer bitter. It's OK to simmer longer, but it shouldn't be necessary.
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