White Bean and Escarole Soup

Ingredients

• 6 servings pepper black freshly ground
• 30 ounce .5 can cannellini beans rinsed drained canned
• 5 cups chicken broth low-sodium homemade canned
• 1 pound endive washed trimmed coarsely chopped
• 4 cloves garlic minced
• 1 teaspoon kosher salt plus more
• 2 tablespoons olive oil 
• 0.5 cup onion diced
• 2 ounces pancetta cut into 1/4-inch cubes
• 1 cup plum tomatoes canned peeled seeded chopped
• 0.3 teaspoon pepper flakes red
• 1 teaspoon rosemary minced

Equipment

• pot
• slotted spoon

Directions

1. Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
2. In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes.
3. Remove meat with a slotted spoon and set aside.
4. Add the onion and saute until golden, about 10 minutes.
5. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more.
6. Add the escarole, stirring for 2 minutes more.
7. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste.
8. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole.