The Classic Italian Soup That Will Make You Feel Amazing

By Sip and Feast · 180 min

Ingredients

Instructions

1. In a large heavy pot, cook the pancetta in olive oil over medium-low heat for about 10 to 12 minutes, until most of the fat has rendered.
2. Add the celery and onion and cook for about 7 more minutes, until softened.
3. Add the potatoes and cook for 5 minutes, stirring often so they coat in the oil.
4. Add the garlic and cook for 2 minutes, then add the chicken stock, cheese rind and beans. Bring to a boil, then reduce to a simmer.
5. Simmer for 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. Thin with more stock or water if too thick.
7. Remove the cheese rind. 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