Escarole & White Bean Soup with Rustic Croutons
- Number of Servings: 4
Ingredients
1/4 cup extra-virgin olive oil1 medium onion (6 oz.), diced2 oz. very thinly sliced pancetta, diced (about 1/2 cup)1 Tbs. minced garlic1 medium to large head escarole (about 14 oz.), trimmed of outer leaves, 2 inches of root end cut off, leaves sliced across into 3/4-inch wide strips (to yield about 9 to 10 cups), thoroughly washed1 tsp. coarse saltFreshly ground black pepper2 cups low-salt chicken stock (canned is fine, but don't use low-fat varieties, which I find have an off flavor)1 cup cooked small white beans (I use canned—Goya brand—drained)1 Tbs. fresh lemon juice1/4 cup grated parmigiano reggiano2 cups Rustic Croutons (see below)
Serves 4
Heat the olive oil in a 4-qt. low-sided soup pot or Dutch oven over medium to medium-high heat. Add the onion and pancetta and sauté until the onion is softened and both are browned, about 12 min. Add the garlic, stir, and sauté until fragrant, 30 seconds to 1 min. Add the escarole and stir thoroughly to coat the leaves (and to deglaze the pan slightly with their moisture). Season with 1/2 tsp. of the salt and a few grinds of fresh pepper. Add the stock, stir well, and bring to a boil; cover the pot, lower to a simmer, and cook 8 to 10 min. Uncover the pot, add the beans, and simmer another 2 to 3 min. Add the lemon juice and turn off the heat. Ladle the soup into four shallow soup bowls and top each with 1 Tbs. of the cheese and a quarter of the croutons.
Rustic croutons
Heat 2 Tbs. extra-virgin olive oil in a nonstick skillet over medium-high heat. Add 2 cups (lightly packed) 3/4-inch cubes of bread, cut from a good, airy, crusty loaf like ciabatta. Stir to coat the cubes with the oil, season with salt, and sauté, stirring constantly, until crisp and browned on most sides, 2 to 4 min.
Number of Servings: 4
Recipe submitted by SparkPeople user DRAGONLORD.
Heat the olive oil in a 4-qt. low-sided soup pot or Dutch oven over medium to medium-high heat. Add the onion and pancetta and sauté until the onion is softened and both are browned, about 12 min. Add the garlic, stir, and sauté until fragrant, 30 seconds to 1 min. Add the escarole and stir thoroughly to coat the leaves (and to deglaze the pan slightly with their moisture). Season with 1/2 tsp. of the salt and a few grinds of fresh pepper. Add the stock, stir well, and bring to a boil; cover the pot, lower to a simmer, and cook 8 to 10 min. Uncover the pot, add the beans, and simmer another 2 to 3 min. Add the lemon juice and turn off the heat. Ladle the soup into four shallow soup bowls and top each with 1 Tbs. of the cheese and a quarter of the croutons.
Rustic croutons
Heat 2 Tbs. extra-virgin olive oil in a nonstick skillet over medium-high heat. Add 2 cups (lightly packed) 3/4-inch cubes of bread, cut from a good, airy, crusty loaf like ciabatta. Stir to coat the cubes with the oil, season with salt, and sauté, stirring constantly, until crisp and browned on most sides, 2 to 4 min.
Number of Servings: 4
Recipe submitted by SparkPeople user DRAGONLORD.
Nutritional Info Amount Per Serving
- Calories: 362.3
- Total Fat: 19.7 g
- Cholesterol: 18.2 mg
- Sodium: 1,392.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 4.0 g
- Protein: 13.4 g
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