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White Bean and Bacon Soup with Escarole

Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon enhances the subtle flavors of this soup of beans and greens.

Source: Martha Stewart Living, March 2007



Cook's Notes

A fresh slab of bacon can be sliced or diced however you like (remove the rind if you prefer). To make lardons, cut the slab into thick slices, then cut them crosswise into cubes or strips. Fry the pieces until crisp.

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How would you rate this recipe?
  • herbalderm
    24 FEB, 2009
    How should the instructions change to make this a "slow cooker" recipe?
    • sandileejones
      21 AUG, 2017
      I would lightly sauté the bacon and all the vegetables, minus the escarole. Slow cook everything together for at least 4 hours (slow cookers are all so different, I can't tell you how long), and then add the escarole for the last 30 minutes.

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