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| Escarole & White Bean "Soup" with Rustic Croutons |
| 1/4 cup extra-virgin olive oil |
| 1 medium onion (6 oz.), diced |
| 2 oz. very thinly sliced pancetta, diced (about 1/2 cup) |
| 1 medium to large head escarole (about 14 oz.), trimmed of outer leaves, 2 inches of root end cut |
| off, leaves sliced across into 3/4-inch wide strips (to yield about 9 to 10 cups), thoroughly washed |
| Freshly ground black pepper |
| 2 cups low-salt chicken stock (canned is fine, but don't use low-fat varieties, which I find have an |
| 1 cup cooked small white beans (I use canned -- Goya brand -- drained) |
| 1/4 cup grated parmigiano reggiano |
| 2 cups Rustic Croutons (see below) |
| Heat the olive oil in a 4-qt. low-sided soup pot or Dutch oven over medium to medium-high heat. |
| Add the onion and pancetta and sauté until the onion is softened and both are browned, about 12 |
| min. Add the garlic, stir, and sauté until fragrant, 30 seconds to 1 min. Add the escarole and stir |
| thoroughly to coat the leaves (and to deglaze the pan slightly with their moisture). Season with 1/2 |
| tsp. of the salt and a few grinds of fresh pepper. Add the stock, stir well, and bring to a boil; cover |
| the pot, lower to a simmer, and cook 8 to 10 min. Uncover the pot, add the beans, and simmer |
| another 2 to 3 min. Add the lemon juice and turn off the heat. Ladle the soup into four shallow soup |
| bowls and top each with 1 Tbs. of the cheese and a quarter of the croutons. |
| Heat 2 Tbs. extra-virgin olive oil in a nonstick skillet over medium-high heat. Add 2 cups (lightly |
| packed) 3/4-inch cubes of bread, cut from a good, airy, crusty loaf like ciabatta. Stir to coat the |
| cubes with the oil, season with salt, and sauté, stirring constantly, until crisp and browned on |
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