Bean & Escarole Soup

Author:
Publish date:
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.