White bean and escarole soup

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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