White Bean and Escarole Soup
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INGREDIENTS 2 tablespoons olive oil 2-ounces pancetta or prosciutto, diced 1/2 cup diced onion 4 cloves garlic, minced 1 teaspoon minced fresh rosemary or thyme leaves 1/4 teaspoon red pepper flakes 1 head escarole*, trimmed, washed, and coarsely chopped 2 (15-ounce) cans cannellini beans, rinsed and drained 1 cup chopped canned whole tomatoes 5 cups homemade or canned low-sodium chicken broth 1 teaspoon kosher salt plus more to taste Freshly ground black pepper to taste In a soup pot, heat oil over medium heat, add the pancetta, and sauté for about 5 minutes. Remove the meat with a slotted spoon and set aside. Add the onion and sauté until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; sauté for 3 minutes more. Add the escarole, stirring until wilted, about 2 minutes more. Add the beans, tomato, broth, and salt; 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. Serve immediately. Makes 6 servings *NOTE - Swiss chard is a welcome substitute for escarole. Drizzle each serving with extra-virgin olive oil and/or sprinkled with freshly grated Parmesan and serve with a good crusty bread.