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White Bean and Escarole Soup

  • Servings: 8

Source: Martha Stewart Living, January 2001


  • 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


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

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

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