Olive oil and freshly grated parmesan, for servingoptional
Instructions
Heat the oil in a Dutch oven or large pot over medium heat. Add the pancetta, onion and celery and cook for 5 minutes. Add the garlic and escarole and cook until the escarole has wilted, about 1-2 minutes.
1 tablespoon olive oil, 4 ounces diced pancetta, 1 small onion, 2 medium stalks celery, 3 cloves garlic, 1 head escarole
Add the stock and bay leaf and bring to a boil. Reduce the heat to medium low, add the beans, salt and pepper, and simmer for 5-10 minutes.
4 cups chicken stock, 1 bay leaf, 2 cans white beans, 1/2 teaspoon salt, 1/2 teaspoon black pepper
Remove from heat and remove the bay leaf. Stir in the lemon juice and adjust the seasoning as necessary. Serve with a drizzle of olive oil and parmesan cheese, if desired, and enjoy!
2 tablespoons fresh lemon juice, Olive oil and freshly grated parmesan, for serving
Notes
Pro tip: Don't rinse and drain your beans as the liquid adds body and flavor to the soup!
Prep the escarole and vegetables up to a day in advance to make this recipe go even more quickly!
Sub the chicken broth with vegetable broth and omit the pancetta and parmesan cheese to make this escarole soup dairy-free and vegan.
Store leftover soup in the refrigerator in an air tight container for up to 5 days, or freeze for up to 3 months.