Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
Escarole is less bitter than other members of the endive family, with hearty leaves similar to kale or chard, which you can sub here. Use just the leaves for this soup.
1. Combine pork, rosemary, black pepper, salt, paprika, and red pepper in a bowl.
2. Heat a large Dutch oven over medium-high heat. Add oil; swirl. Add pork mixture; sauté 2 minutes. Add onion and garlic; sauté 4 minutes. Add stock, tomato paste, and beans; bring to a boil. Reduce heat and cook, partially covered, for 10 minutes. Mash half of beans in pan with a potato masher. Stir in escarole; cook 2 minutes or until wilted. Ladle about 1 3/4 cups soup into each of 6 bowls; top each serving with 1 tablespoon Parmesan cheese.