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.
