Escarole and Bean Soup

Escarole and Bean Soup


1/4 cup olive oil
1 tablespoon garlic, finely chopped
1/2 cup pancetta, small diced
1/2 cup onion, chopped
1 head escarole, washed and chopped
3 cans cannelloni beans
1 tablespoon basil
1 tablespoon oregano
1/4 cup flour
2 quarts chicken stock
salt, pepper, red pepper to taste


In a large stock pot, add the oil, pancetta, onions, and garlic. Saute until the vegetables are soft and the pancetta is crispy. Add the flour and mix well. Add the chicken stock and allow to boil 10-15 minutes. Add the beans and seasoning, then reduce heat and simmer 5-10 minutes. Serve hot with foccacia bread.

Serves 8

Buon Appetito!