Escarole & White Bean Soup with Rustic Croutons

Escarole & White Bean Soup with Rustic Croutons
Photo by Steve Hunter


  • 1 medium to large head escarole (about 14 oz.), trimmed of outer leaves, 2 inches of root end cut off, leaves sliced across into ¾-inch wide strips (to yield about 9 to 10 cups), thoroughly washed
  • ¼ cup extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. minced garlic
  • 1 tsp. coarse salt
  • 2 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 cannellini, navy beans, or other white beans (I use canned—Goya brand—drained)
  • + 5 more ingredients
    • 1 medium onion (6 oz.), diced
    • Freshly ground black pepper
    • 2 cups Rustic Croutons (see below)
    • ¼ cup grated parmigiano reggiano
    • 2 oz. very thinly sliced pancetta, diced (about ½ cup)

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 thoro...

View full recipe at Fine Cooking


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