Beans and Greens Soup

Name: Beans and Greens Soup
Yield: 4 servings
Ingredients: 1 loaf Italian semolina bread; 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan); 1/4 pound pancetta, available at the deli, sliced the thickness of bacon, chopped 4 to 5 garlic cloves, chopped; 1/2 teaspoon crushed red pepper flakes (eyeball it in the palm of your hand); 1 medium white or yellow onion, chopped; 2 large heads of escarole, washed, dried, and coarsely chopped; 1/2 teaspoon freshly grated or ground nutmeg; Salt and freshly ground black pepper; 1 quart chicken stock or broth; 2 15-ounce cans white beans or cannellini; Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

December 9, 2011

Pancetta gives the soup its deep flavor. It is rolled cured pork that is similar to bacon, but not smoked. It is widely available at the deli counter in larger supermarkets or small Italian import shops.

Recipe information

Yield
4 servings

Ingredients

1 loaf Italian semolina bread

3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)

1/4 pound pancetta, available at the deli, sliced the thickness of bacon, chopped 4 to 5 garlic cloves, chopped

1/2 teaspoon crushed red pepper flakes (eyeball it in the palm of your hand)

1 medium white or yellow onion, chopped

2 large heads of escarole, washed, dried, and coarsely chopped

1/2 teaspoon freshly grated or ground nutmeg

Salt and freshly ground black pepper

1 quart chicken stock or broth

2 15-ounce cans white beans or cannellini

Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

Preparation

Step 1
Preheat the oven to 200°F.
Step 2
Place the bread in the oven to heat and crust it up.
Step 3
Heat a medium soup pot or a large, deep-sided skillet over medium-high heat. Add the EVOO, then add the pancetta, separating the pieces as you drop it in.
Step 4
Brown the pancetta lightly, about 2 minutes or so, then add the garlic, red pepper flakes, and onions, and reduce the heat a bit. Cook for 3 to 4 minutes, then start turning and wilting piles of the greens into the pan. Once the greens are all in the pan, season them with nutmeg, salt, and pepper. Add the chicken stock and beans and turn the heat back up to medium high to bring the soup to a boil. Once the soup boils, reduce the heat back down to simmer and cook for 10 minutes. Adjust the salt and pepper and serve the soup in shallow bowls with lots of cheese and crusty hunks of bread for mopping up the bowl.

Rachael Ray 365: No Repeats

TagsSoup Soup/Stew Pancetta Cured Meat Meat Escarole Chicory Leafy Greens Vegetable Cannellini Bean White Bean Bean and Legume Starter Dinner Nut Free Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes