Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Navy beans |
| 12 cups | Beef stock |
| 1 large | Onion; minced |
| 3 \N | Cloves Garlic; minced |
| 2 \N | Bay leaves |
| ¼ pounds | Pancetta (Italian raw bacon); cut 1/4\" cubes |
| 1 large | Head Escarole |
| \N \N | Salt and freshly ground pepper |
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 - <www.marthastewart.com> Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
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