Escarole and Bean Soup
Escarole and Bean Soup
Escarole and Bean Soup
Escarole and Bean Soup
Escarole and Bean Soup cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Ingredients

0 allergens identified

Escarole and Bean Soup

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!

Nutrition

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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.
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