Bean & Escarole Soup

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    Bean & Escarole Soup
    • 4Servings

    Ingredients

    • 4 ounces pancetta, chopped
    • 1 tablespoon olive oil
    • 1 onion, sliced
    • 1 tablespoon chopped sage
    • 6 cups chicken stock
    • 1 head escarole, chopped
    • 1 15 ounce can white beans, rinsed
    • Grated Parmesan

    Preparation

    In pot, crisp pancetta in oil over medium-high; transfer to plate. Cook onion and sage 2 minutes. Add next 3 ingredients; simmer 10 minutes. Add pancetta and cheese.