Escarole And Bean Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

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

Recipe

• 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.