Description
This Escarole and Bean Soup is a hearty Italian-inspired dish featuring tender cannellini beans, fresh escarole greens, and savory pancetta simmered together in a flavorful chicken broth. Perfect for a comforting lunch or dinner, it balances creamy potatoes and aromatic vegetables, finished with a touch of Parmigiano Reggiano for an authentic rich taste.
Ingredients
Scale
Sauté Base
- 1/4 cup (60g) olive oil
- 1/4 pound (113g) pancetta, diced
- 3 ribs celery, diced
- 1 medium onion, diced
- 3 cloves garlic, sliced
Vegetables and Beans
- 2 medium Russet potatoes, peeled and cut into small cubes
- 1 pound (454g) dried cannellini beans (soaked overnight) or 3 cans (16 ounces each) cannellini beans
- 1 head escarole, washed and chopped
Liquids and Seasonings
- 6 cups (1.5kg) low sodium chicken stock, plus more as needed
- Salt and pepper, to taste
- 1 small Parmigiano Reggiano rind (optional)
- 1/2 cup (45g) grated Parmigiano Reggiano, for serving
Instructions
- Sauté pancetta and aromatics: In a large heavy pot, heat the olive oil over medium-low heat. Add the diced pancetta and cook for 10-12 minutes until most of the fat has rendered. Then add celery and onion, continuing to cook for about 7 minutes until the vegetables are softened.
- Add potatoes: Stir in the cubed potatoes and cook for 5 minutes, stirring frequently to coat them evenly with the oil and flavors in the pot.
- Incorporate garlic and liquids: Add the sliced garlic and cook for an additional 2 minutes. Pour in the chicken stock, add the Parmigiano rind, and the soaked or canned cannellini beans. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the soup: Let the soup simmer for 15-20 minutes or until the potatoes and beans are tender. Use a wooden spoon to mash some of the beans and potatoes against the side of the pot to thicken the soup and create a creamy texture.
- Cook the escarole: Add the chopped escarole to the pot and cook until tender, about 5 minutes. Season the soup with salt and pepper to taste. If the soup appears too thick, add additional chicken stock or water to reach your desired consistency.
- Serve: Remove the Parmigiano rind before serving. Ladle the soup into bowls and drizzle with extra virgin olive oil, topping each serving with grated Parmigiano Reggiano. Serve alongside crusty Italian bread for a complete meal. Enjoy!
Notes
- You can substitute pancetta with bacon if pancetta is unavailable, though pancetta offers a more authentic flavor.
- If using dried beans, soaking them overnight reduces cooking time and improves texture.
- The Parmigiano rind adds a subtle umami depth but is optional if unavailable.
- Adjust seasoning at the end to ensure the soup is balanced.
- This soup keeps well and flavors often improve the next day.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit the pancetta.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Escarole and Bean Soup, Italian soup, cannellini beans, pancetta, comfort food, hearty soup, winter soup
