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!
Escarole and Cannellini Bean Stew
Photo: Iain Bagwell; Styling: Dan Becker
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Amount per serving
- Calories: 344
- Calories from fat: 44%
- Protein: 18g
- Fat: 17g
- Saturated fat: 4.9g
- Carbohydrate: 34g
- Fiber: 12g
- Sodium: 1008mg
- Cholesterol: 10mg
- 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
- 1. 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.
- 2. Add escarole and cook, covered, 10 minutes, stirring occasionally.
- 3. Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.
- Note: Nutritional analysis is per serving.
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