- 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!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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