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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Soup
Italian
Servings: 4

Equipment

  • 8-quart pot with lid

Ingredients

  • 4 oz. cured pancetta, diced
  • 1 carrot
  • 1 celery stalk
  • 1 small onion
  • 2 garlic cloves, chopped
  • 2 cans, white beans
  • 1 quart, low salt chicken broth
  • 2 cups chopped Escarole
  • ¼ tsp. black pepper
  • 1 Tbsp. basil
  • ½ tsp. thyme
  • ⅛ tsp. ground cumin
  • 1 Tbsp. sherry or 1 tsp. white wine vinegar
  • chopped prosciutto and escarole for garnish

Instructions 

Brown

  • Brown the diced pancetta in the pot for about 10 minutes.
  • Remove the browned pancetta and set it to the side on a paper towel.

Combine

  • Add finely diced carrot, celery, and onion to the pot and sauté for about 15 minutes or until the vegetables are soft.
  • Add garlic and spices and sauté for a minute or two.
  • Stir in the beans.
  • Add a quart of chicken stock and bring it to a boil.

Simmer

  • Add the escarole and browned panchetta.
  • Reduce heat and simmer for 45 minutes.
  • Remove a ladle full of beans to a separate bowl, then blend or mash and return them to the pot to thicken.
  • Add sherry or white wine vinegar.
  • Salt to taste.
  • Simmer for 10 minutes to thicken.
  • Ladle into a bowl to serve, then top with chopped prosciutto, escarole, and a drizzle of olive oil.