| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 to 6 cloves garlic, crushed
- 1/8 pound pancetta, sliced and chopped
- 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
- 1 medium onion, chopped
- 2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
- 2 (14-ounce) cans, cannellini beans, drained
- 1 quart prepared chicken stock or broth
- A couple pinches ground nutmeg or fresh grated nutmeg
- Coarse salt and black pepper
- Shaved Parmigiano-Reggiano, for topping
- Warm, crusty bread, for mopping
Instructions
- In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
- Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 492 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 18 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 17 mg |
| Sodium | 1674 mg |
| Serving Size | 1 of 4 servings |
| Calories | 492 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 18 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 17 mg |
| Sodium | 1674 mg |
Reviews
Simple, yet delicious. It has a good bit of heat, which I love. Healthy, hearty, spicy, and most importantly, yummy!
I love this recipe, but need nutritional information.
Love, love, love!!!
17 Degrees in Detroit Today. The Minestra definitely hit the spot. Unfortunately the Lions didn’t. Great job Rachael!
LOVE this recipe. This will be the 3rd Fall/Winter making it. It is one way of getting my husband to enjoy eating greens. I always use Kale ~ such a beautiful, dark green. Thanks, Rachael, for sharing this delish dish. Easy to make and a pleasure to mangiare!
For some strange reason I was craving soup in the middle of summer, and I happened to find this recipe. This was so simple, and sooooo delicious! I just served it with a slice of garlic bread, and it was the perfect meal (probably for the winter next time though!) It also led me to see the panini recipe from this episode too, and I’ll be trying that one tomorrow! Loved it!
To the person who ‘got sick’ – there’s no chicken in this recipe – really tired of people not following recipes and coming up with stories about how bad it is
I LOVE making this soup! My family loves it too. Very easy to make. If I don’t have pancetta I use bacon which gives it a slightly different taste but equally yummy. At first I was hesitant to add the nutmeg but OH MY GOODNESS…it is a must! The toated garlic bread is perfect with this soup. With so few ingredients, this is a delicious meal that is budget friendly and gets better and better the next day and the next….if it lasts that long. My family can eat the whole pot in one night…especially on a cold day/evening. Enjoy all!
Great recipe. Though it is great the first day, it gets even better the next. Only changes I made was using lower sodium broth and added 1/2 c. uncooked orzo (and let cook for 15 minutes). Just added a little something. Made numerous times and is one of my “go to” recipes.
This soup was awesome. Use low sodium chicken stock and add your own salt. I was excited to have leftovers the next day except it was all gone the first day.
Love, love, love…..try it, you won’t be disappointed,