White Bean and Escarole Soup
White Bean and Escarole Soup might be just the main course you are searching for. This recipe serves 6. One serving contains 276 calories, 14g of protein, and 9g of fat. It will be From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free and dairy free diet.
Instructions
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.