Credit: Photography by Joseph De Leo

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°.

  • In a small dish, microwave the butter on high until melted, 20 to 30 seconds. Arrange the bread on a baking sheet. Douse with the butter, drizzle with EVOO and toss with 1/2 cup cheese. Bake until golden and fragrant, 10 to 12 minutes.

  • In a large soup pot with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring occasionally, until beginning to brown around the edges, 2 to 3 minutes. Add the chicken and cook, stirring often, until browned, 5 to 6 minutes. Add the onion and garlic; season with salt and pepper and add the rosemary. Cook, stirring occasionally, until the onion softens a bit, about 5 minutes. Add the escarole and nutmeg; cover and cook until the escarole wilts, about 2 minutes. Add the stock, beans and cheese rind; cover and bring to a boil. Reduce the heat to medium; simmer until the flavor from the rind is released, just a few minutes. Season with salt; add the lemon zest and juice. Discard rind. Ladle soup into bowls; top with the croutons.