Escarole and Bean Soup

Ingredients:

1 tablespoon olive oil

2 ounces bacon, cut into a ¼ inch dice (optional)

1 yellow onion, chopped

2 large cloves garlic, minced

2 stalks celery , diced

4 cups cooked white beans with cooking liquid or 2-15-ounce can cannellini beans, drained and rinsed

½ teaspoon red-pepper flakes

½ teaspoon salt

Fresh ground pepper

4 cups vegetable or chicken stock

1 large head escarole, leaves separated, washed and roughly chopped

Salt and pepper, to taste

Instructions:

Heat the oil in a large soup pot over medium-high heat. Add the pancetta or bacon and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside.

Pour out all but 1 tablespoon cooking fat. Add the onion and cook, stirring occasionally, until soft and translucent, about 7 minutes.

Add the celery, garlic, red pepper, salt and pepper and cook for another 3 minutes.

Add the escarole to the pot in batches and cook until just wilted about 2 minutes.

If using homemade beans, pour the reserved bean cooking liquid into a large measuring cup and add enough stock to make 4 cups. If using canned beans, drain, rinse and use only stock.

Add the beans and the liquid to the pot.

If using canned beans, drain, rinse and add

When all the escarole is wilted, add the drained beans

Bring to a simmer and cook, partially covered, until thickened slightly, about 20 minutes.

Stir in the reserved pancetta and adjust seasonings.

Serve in large bowls with a drizzle of good quality olive oil and grated cheese.

Nutrition Information:

Per Serving (Assuming 6 servings):

Frequently Asked Questions:

Can I omit the bacon for a vegetarian version of this soup?

Certainly! If you prefer a vegetarian option, you can omit the bacon.

Consider enhancing the flavor with a bit of smoked paprika or additional herbs.

Is it necessary to use escarole, or can I substitute it with another leafy green?

While escarole provides a unique flavor, you can substitute it with other leafy greens like kale or spinach based on your preference.

Can I use canned beans instead of cooking them from scratch?

Yes, you can use canned cannellini beans to save time.

Ensure to drain and rinse them before adding to the soup.

Adjust the stock quantity accordingly.

What’s a good alternative if I don’t have red-pepper flakes?

If you don’t have red-pepper flakes, you can use a pinch of cayenne pepper or paprika for a subtle heat.

How can I make this soup heartier?

To make the soup heartier, consider adding diced potatoes or small pasta during the cooking process.

Adjust the seasoning and stock as needed.

Can I make this soup vegetarian by omitting the bacon?

Certainly! You can skip the bacon for a vegetarian version.

Consider adding a dash of smoked paprika for a hint of smokiness.

What is a good substitute for escarole if it’s not available?

If you can’t find escarole, you can use kale or Swiss chard as alternatives.

Adjust the cooking time as needed.

Can I freeze this soup for later consumption?

Yes, this soup freezes well. Allow it to cool completely before transferring to airtight containers.

Reheat on the stovetop when ready to enjoy.

What other beans can I use besides cannellini beans?

Great substitutes for cannellini beans include navy beans, Great Northern beans, or even chickpeas, depending on your preference.

Is there a low-sodium option for the stock?

Certainly! Opt for low-sodium vegetable or chicken stock to control the salt content.

You can always adjust salt to taste during cooking.