Beans, Escarole and Pasta Soup
This bean, pasta and escarole soup is an Italian classic and easy to make, not to mention it is extremely nutritious with there beans providing protein and fiber. It is a country dish using humble ingredients and is perfect for cold weather.
Ingredients
- 1 tbsp olive oil
- 1/4 lb diced pancetta
- 1 medium onion, peeled and diced
- 2 cups washed escarole torn into small pieces
- 4 cups chicken or vegetable broth
- 2 15 oz cans of cannellini beans
- 1 cup cooked soup pasta such as ditalini or orzo
- salt and pepper to taste
- grated cheese for sprinkling on top
Directions
- Heat the olive oil in a soup pot and add the pancetta and cook until it begins to render its fat and brown; stir in the onion and cook until it is set but not brown.
- Add the escarole and mix for a minute or two. Pour in the broth and one can of the cannellini beans with its liquid. Stir well. Cover the pot and cook for 5 minutes.
- Meanwhile, drain the remaining can of beans and puree them until smooth; stir into the soup; add the pasta and dried tomatoes and cook for about 3 minutes until everything is hot. Season with salt and pepper. Serve and add cheese.
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