White bean and escarole soup

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Ingredients

  • 2 tbsp olive oil
  • 55g pancetta or prosciutto cut into 0.5cm cubes
  • 75g diced onion
  • 4 cloves garlic, minced
  • 5g minced rosemary or thyme
  • 1/4 tsp red chilli flakes
  • 1 head escarole, (about 450g) trimmed, washed, and coarsely chopped
  • 2 (425g) tins cannellini beans, rinsed and drained
  • 100g peeled, seeded, and chopped vine-ripened tomato or chopped tinned plum tomato
  • 1.25L chicken stock, homemade or from a stock cube
  • 1 tsp salt plus more
  • Freshly ground black pepper
  • Olive oil for drizzling
  • Freshly grated Parmesan
  • Crusty bread for serving

Use imperial measurements

Method

How to make White bean and escarole soup

1) In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes.

2) Add the garlic, rosemary, and chilli flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, stock, and salt to taste; bring to the boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste.

Serve with a drizzle of olive oil and/or Parmesan cheese and the crusty bread.

Cook's note: Swiss chard is a welcome substitute for the escarole.

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