No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

White Bean and Escarole Soup

  • servings: 8

advertisement

advertisement

Ingredients

  • 1 pound navy beans
  • 12 cups Homemade Beef Stock Homemade Beef Stock
  • 1 large onion, minced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1/4 pound pancetta (Italian raw bacon), cut into 1/4-inch cubes
  • 1 large head of large escarole
  • Salt
  • Freshly ground black pepper

Directions

  1. Step 1

    Soak beans overnight, or boil for 3 minutes and then soak for 1 hour. Drain beans, discarding the soaking liquid. Simmer beans in stock with onion, garlic, and bay leaves until beans are tender, about 1 hour. Blanch pancetta in boiling water for 5 minutes. Drain, and add to the soup halfway through cooking.

  2. Step 2

    Wash escarole, and pat dry. Roughly chop escarole; set aside.

  3. Step 3

    When beans are thoroughly cooked, add chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper.

Source
Martha Stewart Living, January 2001

advertisement

advertisement

Reviews (1)

  • 4 Feb, 2008

    try this soup