White Bean And Escarole Soup

Categories: Stewart1
Yield: 8 servings

1 lb Navy beans
12 c Beef stock
1 lg Onion; minced
3 Cloves Garlic; minced
2 Bay leaves
1/4 lb Pancetta (Italian raw
-bacon); cut 1/4" cubes
1 lg Head Escarole
Salt and freshly ground
-pepper

Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain
the beans, discarding the soaking liquid. Simmer the beans in the stock
with the onion, garlic, and bay leaves until the beans are tender (about 1
hour). Blanch the pancetta in boiling water for 5 minutes. Drain, and add
to the soup halfway through cooking. Wash the escarole and pat dry. Roughly
chop the escarole; set aside. When beans are thoroughly cooked, add the
chopped escarole. Simmer for 2 minutes, and season to taste with salt and
pepper. Serves 8.

Recipe Source: Martha Stewart Living - Recipe from
"Entertaining" by Martha Stewart

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Recipe by: Martha Stewart

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