




From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Heat the oil in a Dutch oven or large pot over medium heat. Add the pancetta, onion and celery and cook for 5 minutes. Add the garlic and escarole and cook until the escarole has wilted, about 1-2 minutes.
2
Add the stock and bay leaf and bring to a boil. Reduce the heat to medium low, add the beans, salt and pepper, and simmer for 5-10 minutes.
3
Remove from heat and remove the bay leaf. Stir in the lemon juice and adjust the seasoning as necessary. Serve with a drizzle of olive oil and parmesan cheese, if desired, and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Render Pancetta First for Maximum Flavor 🥓Cut pancetta into small cubes and cook it slowly over medium heat until crispy and the fat renders completely, creating a flavorful base that seasons the entire soup.
- Build Your Soffritto Properly 🧅After removing pancetta, sauté diced onion, celery, and garlic in the rendered fat for 3-4 minutes until softened and fragrant—this aromatic foundation is crucial for authentic Italian depth.
- Add Escarole at the Right Time 🥬Stir in escarole in the final 5 minutes of cooking so it remains tender and slightly toothsome rather than becoming mushy or overdone.
- Use Pre-Cooked Beans to Save Time ⏱️Add canned white beans (rinsed and drained) or cooked beans in the last few minutes rather than cooking from scratch—this maintains the 20-minute cook time while preventing mushy beans.
- Finish with Fresh Lemon and Quality Oil 🍋Just before serving, drizzle with excellent extra-virgin olive oil and squeeze fresh lemon juice tableside to brighten flavors and add a finishing touch that elevates the entire dish.
Recipe Facts
Diet at a Glance
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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