White Bean And Escarole Soup

White Bean And Escarole Soup Ingredients

1 lb Navy beans	2 Bay leaves
12 c Beef stock	1/4 lb Pancetta (Italian raw
1 lg Onion; minced	1 lg Head Escarole
3 Cloves Garlic; minced	Salt and freshly ground

Instructions for White Bean And Escarole Soup

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 - 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.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Beans	Beef	Garlic
Onion	Pancetta	Salt

Stewart Bean Onion Pancetta Garlic Soup Lunch

for flavor and categorization

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