Since I felt the need for some comfort food today I decided to make a pot of White bean Escarole soup.
This recipe came from my ex boyfriends Grandmother! She was a little old Italian woman who I loved so much.
I always serve this with a drizzle of olive oil/pancetta and lemon.
White Bean Escarole Soup
2 TBSP ++ Extra Virgin Olive Oil
4 Ounces Pancetta diced
4-6 cloves of garlic, minced. I use 6 cloves sometimes 7
1/4 tsp. red pepper flakes
1 head of escarole coarsely chopped
5-6 cups of chicken broth
2 15 oz cans Northern white beans
1 28oz can whole tomatoes
Salt and Pepper
Freshly grated Parmesan
Heat oil in soup pot, add pancetta and cook until crispy.
Transfer to a plate and set aside.
Add garlic and pepper flakes and cook about 3 minutes.
Add the escarole that has been chopped and washed. Cook until just wilted, about 2 minutes.
Add your chicken broth, beans and tomato.
Cook for about 10-15 minutes.
Serve this with a drizzle of olive oil, pancetta, parmesan cheese and a squeeze of fresh lemon juice.
Really a comforting and Tasty soup!
I also made a loaf of no knead bread. Recipe can be found HERE