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 -
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|Serving Size: 1 Serving (432g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 11 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 716mg||25 %|
|Potassium 1339.5mg||35 %|
|Total Carbohydrate 39.4g||12 %|
|Dietary Fiber 13.9g||56 %|
|Sugars, other 25.5g|
|Protein 19.7g||28 %|
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Calories per serving: 240
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