Kale, White Bean And Escarole Soup
makes about 10 cups
Instead of just kale or escarole, this soup uses both. The combination creates a soup that has more depth and zest. Serve this soup with toasted Italian bread and a drizzle of olive oil.
3 tablespoons olive oil, plus more for garnish
2 ounces pancetta, finely chopped
1 large yellow onion, chopped
4 cloves garlic, minced
1 celery stalk, finely chopped
1 carrot, chopped
2 cups kale, stems removed, leaves washed and chopped
5 cups escarole, stems removed, leaves washed and chopped
1 cup tomatoes, chopped
6 cups chicken broth
2 cans cannellini beans
Juice of 1/2 lemon
prep: 30 minutes
total: 1 hour 30 minutes
large soup pot (with lid)
1. In a large soup pot over low heat, add 3 tablespoons olive oil and sauté the pancetta, onion, garlic, celery and carrot until tender and fragrant, 15-20 minutes.
2. Add the kale and escarole. Cook until greens are wilted and tender, about 10 minutes. Stir in the tomatoes and cook another 10 minutes.
3. Pour in the broth and bring the soup to a boil. Once boiling, cover the pot, reduce heat and simmer for 30 minutes.
4. Add the beans and cook uncovered for 20 minutes. Just before serving, add the lemon juice, stirring to combine, and salt and pepper to taste.