This hearty yet healthy Italian classic features humble ingredients that make a big impact. Escarole is transformed by heat, from a bitter green into something soft, mellow, and sultry. If you can’t find escarole, substitute an equal amount of coarsely chopped lacinato kale, red kale, or Swiss chard. Parmesan cheese lends savory depth and body to the broth, while accents of pancetta add richness. As with most soups, the longer it sits, the better it gets, making this recipe a great make-ahead candidate. Bonus: One serving delivers more than a quarter of the day’s calcium and almost 30% of your daily potassium goal.
2 tablespoons extra-virgin olive oil
2 ounces diced pancetta
5 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 large heads escarole, cored and roughly chopped (about 2 1/2 pounds)
1 (14.5-oz.) can cut Italian green beans, rinsed and drained
2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
Heat oil in a Dutch oven over medium. Add pancetta and garlic; cook, stirring often, until pancetta is crisp and garlic is aromatic, about 5 minutes. Add black pepper, red pepper, and escarole; cook, stirring often, until escarole begins to wilt, about 5 minutes. Add green beans, cannellini beans, stock, and basil; increase heat to high. Bring to a boil. Cover and reduce heat to medium-low; simmer 1 hour. Stir in vinegar and Parmesan cheese.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.