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!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 270 kcal per serving

Ingredients

1 tbsp - olive oil
4 ounces - pancetta
1 - onion
2 medium stalks - celery
3 cloves - garlic
1 head - escarole washed
4 cups - chicken stock
1 - bay leaf
2 cans - white beans
a pinch of salt
½ tsp - black pepper
2 tablespoons - fresh lemon juice

Instructions

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.
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.
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