Smoky Escarole and Carrot Soup

Name: Smoky Escarole and Carrot Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams smoked bacon, cut into 1/2 -inch dice; 1 bay leaf; 3 mediums carrots, cut into 1/2 -inch dice; 1 liters chicken stock or canned low-sodium broth; 99 grams 1/2 cup dried pinto beans (about; 454 grams escarole, tough stems discarded, leaves cut into 2-inch pieces; 59 milliliters coarsely chopped fresh flat-leaf parsley; 1 large garlic clove, minced; 2 Tbsps extra-virgin olive oil; 1 large onion, coarsely chopped; 8 servings Freshly ground pepper; 8 servings Salt; 2 fresh thyme sprigs

You can never have too many soup recipes, so give Smoky Escarole and Carrot Soup a try. One serving contains 224 calories, 10g of protein, and 12g of fat. This gluten free and dairy free recipe serves 8. It is perfect for Autumn. If you have onion, bay leaf, garlic clove, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a medium bowl, cover the beans with cold water and let soak overnight.

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

Drain and rinse the beans. Alternatively, cover the beans with cold water and bring to a boil.

Ingredients you will need

Beans

Water

Remove from the heat and let stand for 1 hour, then drain and rinse the beans.

Ingredients you will need

Beans

In a medium saucepan, combine the beans with the bay leaf and thyme sprigs, cover with 4 cups of cold water and bring to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the beans are tender, about 1 hour. Discard the bay leaf and thyme, season the beans with salt and let them stand in their cooking liquid.

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Thyme

Bay Leaves

Beans

Water

Salt

Equipment you will use

Sauce Pan

In a large saucepan, cook the bacon over moderate heat, stirring occasionally, until crisp, about 5 minutes.

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Bacon

Equipment you will use

Sauce Pan

Add the carrots and onion and cook, stirring, for 1 minute.

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Carrot

Onion

Add the chicken stock and bring to a boil. Stir in the escarole, cover and reduce the heat to low. Simmer the soup until the escarole is just tender, about 10 minutes.

Ingredients you will need

Chicken Stock