Beans and Greens

By Sip and Feast · 570 min

Ingredients

Instructions

1. In a large heavy pot, sauté the pancetta in the olive oil over medium-low heat until most of the fat has rendered, about 10 to 12 minutes.
2. Add the celery and onion and cook about 7 more minutes, until softened.
3. Add the potatoes and cook 5 minutes, stirring often so they are coated with oil.
4. Add the garlic and cook 2 minutes more. Then add the chicken stock, the Parmigiano rind and the beans. Bring to a boil, then lower to a simmer.
5. Simmer 15 to 20 minutes, until the potatoes and beans are tender. Mash some of the beans and potatoes against the side of the pot with a wooden spoon to thicken the soup.
6. Add the escarole and cook until tender, about 5 minutes. Season with salt and pepper to taste. If the soup is too thick, thin it with more chicken stock or water.
7. Remove the rind and serve in bowls with a drizzle of extra virgin olive oil and grated Parmigiano.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionCheesePotatoParmesan cheeseCeleryPancettaCannellini bean