Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes White Bean and Escarole Soup 4.5 (2) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 6, 2018 Print Rate It Share Share Tweet Pin Email Servings: 8 Ingredients 1 pound navy beans 12 cups Homemade Beef Stock 1 large onion, minced 3 cloves garlic, minced 2 bay leaves ¼ pound pancetta (Italian raw bacon), cut into ¼-inch cubes 1 large head of large escarole Salt Freshly ground black pepper Directions 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. Wash escarole, and pat dry. Roughly chop escarole; set aside. When beans are thoroughly cooked, add chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper. Rate it Print