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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Low fat, healthy soup that's very filling. When my girlfriends come for a meal, I make this soup to avoid a riot, seriously. Garnish with Parmesan, Romano, or put out a block of parmagiana reggiano cheese and a microplane and let guests garnish their bowls of soup as they wish. Serve with some good warm bread. Note: If you cannot find pancetta (basically Italian bacon) you can substitute prosciutto ham which is also not smoked. I've heard you can use bacon if you blanch it first to remove the smoky flavor, but I think I'd just leave it out altogether. This is an easy soup to make and that just seems like work! Ingredients:
1 tablespoon olive oil |
6 garlic cloves, minced |
2 ounces pancetta, chopped |
1 onion, chopped |
2 bunches escarole, coarsely chopped |
2 (14 ounce) cans cannellini beans, drained |
2 quarts chicken broth |
2 pinches nutmeg |
salt |
pepper |
Directions:
1. Place chopped escarole in a clean sink filled with cold water. Swish it a little and the impurities will sink to the bottom of the sink.
2. Heat olive oil in a large pot.
3. Add garlic and pancetta and cook for about 3 minutes over medium-high heat.
4. Add onion and cook another 2 minutes.
5. Drain the escarole in a colander and add it to the pot.
6. Add remaining ingredients, using salt and pepper to taste. If you feel you need more liquid, add a can of broth or make a quick cup or two using chicken bouillon.
7. Continue to cook using medium heat for 15 to 20 minutes, until the greens are no longer bitter. It's OK to simmer longer, but it shouldn't be necessary.
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