Free Recipe White Bean And Escarole Soup
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for White Bean And Escarole Soup Recipe
1 lb Navy beans
12 c Beef stock
1 lg Onion; minced
3 Cloves Garlic; minced
2 Bay leaves
1/4 lb Pancetta (Italian raw
-bacon); cut 1/4 cubes
1 lg Head Escarole
Salt and freshly ground
-pepper
White Bean And Escarole Soup Preparation
Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain the beans, discarding the soaking liquid. Simmer the beans in the stock with the onion, garlic, and bay leaves until the beans are tender (about 1 hour). Blanch the pancetta in boiling water for 5 minutes. Drain, and add to the soup halfway through cooking. Wash the escarole and pat dry. Roughly chop the escarole; set aside. When beans are thoroughly cooked, add the chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper. Serves 8. Recipe Source: Martha Stewart Living – <www.marthastewart.com> Recipe from Entertaining by Martha Stewart Formatted for Mastercook by Lynn Thomas – dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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