Escarole and Bean Soup
Escarole is a broad leaf endive. A slightly bitter tasting vegetable high in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. This was always a real comfort food in the winter nights and we still enjoy it today.
Escarole and Bean Soup!
1/2 bag dry white beans or
2 cans cannellini beans
6 cups water
3 garlic cloves minced
1 tablespoon tomato paste
4 ounces San Marzano tomato sauce
1/4 cup parmigiano cheese grated
1 tablespoon dry oregano
1 ham hock
1 1/4 inch slice pancetta chopped
2 tablespoons extra virgin olive oil
salt and pepper to taste
1 head escarole
optional: 1 teaspoon red hot pepper flakes
Wash and drain beans set aside. In a large pot heat olive oil brown tomato paste add pancetta and cook for about 3 minutes. Add garlic cook another 30 seconds pour in tomato sauce, olive oil, water, ham hock, oregano, salt and pepper. Bring to a boil then simmer for 25 minutes. Add beans and simmer 5 more minutes. Wash escarole and chop leaves, in a separate pot cook escarole in boiling salted water till tender about 5 minutes. Add escarole to soup and mix, add cheese and serve with crusty bread.