White Bean And Escarole Soup
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 small
Onion (chopped)4 cloves
Garlic (minced)1 small
Rosemary (sprig fresh)1 tsp
Red Pepper Flake1 cup
Tomato (chopped canned)Directions:
1
Heat the oil in a soup pot, over medium heat, add the pancetta, and cook until just brown, about 5 minutes
2
Transfer the pancetta to a plate with a slotted spoon and set aside
3
Add the onion to the pot and cook, stirring occasionally until golden, about 10 minutes
4
Add the garlic, rosemary, and pepper flakes, cook until translucent, about 3 minutes more
5
Stir in the escarole and cook until just wilted, about 2 minutes
6
Add the broth, beans, tomato, and bring to a gentle simmer
7
Season with salt, to taste
8
Cover, and cook until slightly thickened, about for 10 to 15 minutes
9
Stir in the reserved pancetta and season with salt and pepper, to taste
10
Serve in bowls with a drizzle of olive oil and Parmesan, if desired