WHITE BEAN AND PANCETTA SOUP RECIPES

WHITE BEAN AND PANCETTA SOUP RECIPE - ITALIAN.FOOD.COM

White Bean and Pancetta Soup Recipe - Italian.Food.com image

Make and share this White Bean and Pancetta Soup recipe from Food.com.

Total Time 7 hours

Prep Time 30 minutes

Cook Time 6 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1/2 lb pancetta, finely diced
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
4 garlic cloves, minced
1/3 cup dry white wine
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt, to taste
fresh ground black pepper, to taste
6 cups low sodium chicken broth
4 (19 ounce) cans cannellini beans, drained and rinsed
6 cups chopped escarole
2 cups orecchiette ("ear-shaped" pasta) or 2 cups small shell pasta
2 tablespoons chopped fresh parsley

Steps:

In a skillet, heat oil until it shimmers. Add pancetta and saute until browned. Remove pancetta with a slotted spoon and transfer directly to a crockpot.
Saute onion, celery, carrot and garlic until soft and onion is translucent. Transfer vegetables to crockpot and deglaze skillet with white wine. Pour wine into crockpot. Add herbs, salt, pepper, chicken broth, and beans. Cook on low 4-6 hours, or on high 2-3 hours. Puree about 1/3 of the soup in a blender then return it to the pot, or run an immersion blender in the soup until the desired thickness is achieved.
Add escarole and pasta and cook another 30-40 minutes on high (if you have been cooking on low up to this point, be sure to turn it up), until pasta is al dente. Stir in parsley at the last minute.

Nutrition Facts : Calories 551.8, FatContent 3.8, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 101.4, CarbohydrateContent 96.8, FiberContent 20.2, SugarContent 3.6, ProteinContent 34.5

WHITE BEAN AND ESCAROLE SOUP RECIPE - FOOD NETWORK

White Bean and Escarole Soup Recipe - Food Network image

Provided by Food Network Kitchen

Categories side-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 ounces pancetta or prosciutto cut into 1/4-inch cubes
1/2 cup diced onion
4 cloves garlic, minced
1 teaspoon minced rosemary or thyme
1/4 teaspoon red pepper flakes
1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
Two 15 ounce cans cannellini beans, rinsed and drained
1 cup peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato
5 cups chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt plus more
Freshly ground black pepper

Steps:

Serving suggestions:
Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; 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 to taste. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole.
Copyright 2001 Television Food Network, G.P. All rights reserved.

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