- HP
- LC
Escarole and Bean Soup
Cold winter days call for a cozy bowl of Escarole and Bean Soup! It’s one of the most perfect meals because it’s so satisfying, and it can be eaten any time of day. It’s rustic and hearty with pancetta, white beans, plenty of escarole, and it’s finished with olive oil and parmesan cheese. It includes just a bit of prep time and it cooks up in 20 minutes!
Ingredients
Instructions
- Step 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.
- Step 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.
- Step 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!
Tips & Tricks
Per serving
My Notes
PrivatePRIVATE TO YOUOnly you can see these
Private to you. Jot down what you changed so it's here next time you cook this.
Keep your own notes on this recipe
Private to your account — what you changed, what you'd do differently next time.
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
