Time: 30 minutes. This hearty, less-is-more stew riffs on rustic Italian flavors. Serve with crusty bread and a green salad.
About 2 tbsp. extra-virgin olive oil
3 ounces pancetta, cut into 1/2-in. dice (1/2 cup)
2 tablespoons minced garlic
1/2 teaspoon red chile flakes
4 canned peeled tomatoes, quartered
3 cups reduced-sodium chicken broth
2 cans (14.5 oz. each) cannellini beans, drained and rinsed
1/2 teaspoon freshly ground black pepper
3 qts. roughly chopped escarole (about 2 heads)
Freshly grated parmesan cheese
How to Make It
Heat 2 tbsp. olive oil in a 4- to 5-qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook, uncovered, 5 minutes.
Add escarole and cook, covered, 10 minutes, stirring occasionally.
Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.
I made this soup/stew last night and not only is it simple, but it's quick to make and has excellent flavor! Hubby liked it very much.
I did make some minor alterations to the recipe...I used homemade vegetable broth as opposed to chicken, used black forest ham instead of pancetta (I had the ham on hand), and spinach in place of escarole (though will use the escarole when it's in season).
I'll definitely be making this soup again!
I really enjoyed this soup & will keep the recipe as a good, quick meal. I used two heads of escarole & didn't think that it was too much. Next time, I would probably cut the pancetta into slightly smaller pieces than what's called for in the recipe. Total prep & cook time was more like 45 minutes...
Quick, nutritious soup. Two heads of escarole is too much if you use the white and yellow parts, so just stick with the greens. I reserved the tomato juice from the canned whole tomatoes and added it later when the soup seemed to need some acid. Watch out for a gradual accumulation of too much salt -- from the canned beans and tomatoes and then the broth/bullion.
This soup is tasty and hearty. It is similar to a minestrone soup except that you use escarole instead of kidney beans or pasta. Next time I make it, I would only use 1 head of escarole because using 2 heads was too much. Escarole heads are pretty large to begin with. I served it with a salad and bread.
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