Escarole & White Bean Soup With Rustic Croutons

More from this source
Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
383
FAT
75%
CHOL
8%
SOD
83%

Comments

Add a comment

Ingredients for 4 servings

Freshly ground black pepper

1 Tbs. fresh lemon juice

1 tsp. coarse salt

1 Tbs. minced garlic

2 cups Rustic Croutons (see below)

1 medium to large head escarole (about 14 oz.), trimmed of outer leaves, 2 inches of root end cut off, leaves sliced across into 3/4-inch wide strips (to yield about 9 to 10 cups), thoroughly washed

1/4 cup grated parmigiano reggiano

1 cup cooked cannellini, navy beans, or other white beans (I use canned—Goya brand—drained)

1 medium onion (6 oz.), diced

2 cups low-salt chicken stock (canned is fine, but don't use low-fat varieties, which I find have an off flavor)

2 oz. very thinly sliced pancetta, diced (about 1/2 cup)

1/4 cup extra-virgin olive oil

You might also like

Creamy Broccoli-White Bean Soup
Whole Living
White Bean And Ham Soup
Simply Recipes
Kale, White Bean, And Sweet Potato Soup
Whole Living
Spring Green Minestrone
Pamela Salzman
Slow Cooker White Bean Soup With Sausage And Co...
Pamela Salzman
White Bean And Kale Minestrone
Pamela Salzman
Rustic Cabbage Soup Recipe
101 Cookbooks
Pureed White Bean Soup With Bacon And Roasted C...
Foodess
Hearty Kale and White Bean Soup
Spoon Fork Bacon
White Bean Soup With Lemon And Garlic Cornbread
Joy of Kosher