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White Bean And Escarole Soup
Ready In: 140 Minutes
Prep Time: 75 Minutes
Cook Time: 65 Minutes
Serves 4
DIRECTIONS
- Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain.
- Place the beans in a large stockpot. Add enough cold water to barely cover, then add the stock, onion, garlic, and bay leaves. Bring to a boil, reduce to a bare simmer, and cook until the beans are tender (about 1 hour). Blanch the pancetta in boiling water for 5 minutes. Drain and add to the soup halfway through cooking.
- When the beans are thoroughly cooked, add the escarole leaves. Simmer for 2 minutes and season to taste with salt and pepper.
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