White Bean And Escarole Soup

Cooking Instructions

In a large soup pot, heat half of the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic, crushed red pepper, rosemary, sage, and pancetta. Cook, stirring occasionally, for about 5 minutes to allow the flavors to develop. Add the drained beans and chicken stock. Bring the liquid to a boil, reduce to a gentle simmer, and cook until the beans are tender, 1 1/2 to 2 hours.

With a slotted spoon, transfer the herbs, pancetta, and onion pieces, as well as about half of the beans, to a rimmed baking sheet. Pick out some of the pancetta and chop it for a garnish. Discard all but the beans. Puree the removed beans with about 2 Tablespoons of olive oil and some salt and pepper; return puree to the pot. Add the shredded escarole and cook until wilted. Taste and add additional salt and pepper if needed. Serve soup in warm bowls with reserved chopped pancetta and an additional drizzle of olive oil.