Hearty Escarole Soup with Pancetta is a fall favorite in my house. It’s filling and so easy to make when the nights turn chilly.
It’s soup time! Finally, right? My husband is the soup maker in my home, and any chance he has to make a hearty soup he takes it. This Hearty Escarole Soup with Pancetta was all his (delicious) idea.
There’s nothing better in my book than when the temperatures dip and you can break out those sweaters and boots. It takes a little longer to get to that point here in Phoenix compared to other spots across the country, but when the time hits, there’s no turning back (even though we can still slide on our flip flops during the day if we want).
What’s your favorite kind of soup? Do you like yours thick and creamy like my Roasted Tomato Bisque with Blue Cheese Croutons? Filled to the rim with chunky ingredients like Beef Barley and Mushroom Soup? Spicy and hearty like chili? I’d pick all of these, and I’d also add Hearty Escarole Soup with Pancetta to the bunch.
I love adding greens to soups. It gives you a healthy dose of vegetables, nice color, and they can easily sit next to many other ingredients in your bowl. If you like greens in soup, too, you’ll love my Vegetable Noodle Soup with Greens.
Have you ever had escarole? It’s a little curly and has a slightly bitter bite to it. In my opinion, that makes it perfect to add to soups. Next to the buttery beans, creamy potatoes, and slightly salty pancetta, the escarole in Hearty Escarole Soup with Pancetta is a welcome addition.
I’ve even used escarole as a topping to pizza, in soups, and on its own as a salad. So versatile!
We eat a lot of hearty soups at my house. Soup is so easy to make, and you can toss just about anything into the mix. Who wants to fuss over exotic ingredients and time-consuming cook times at the end of the day? I definitely don’t!
Hearty Escarole Soup with Pancetta is a soup that you’ll have on the table in no time. Serve it with some crusty bread and a side of veggies for a complete and delicious meal.
Patricia Conte/Grab a Plate
Yields Serves 6
- 2 tablespoons olive oil
- 2 ounces pancetta, chopped
- 3 garlic cloves, minced
- 1/2 medium yellow onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 head escarole greens, washed and cut into bite-sized pieces
- 1 (14-ounce) can cannellini beans, divided
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups chicken broth
- 12 ounces water
- Grated Parmesan cheese as garnish
- Add the olive oil to a large pot over medium heat. When hot, add the pancetta and onion and cook for 3-4 minutes. Add the garlic, salt, black pepper, and red pepper flakes. Stir.
- Add the escarole and potato. Stir to combine.
- Add the broth, water, and half the beans. Mash the other half of the beans slightly and add to the pot.
- Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, for about 30 minutes or until the potatoes are soft. Taste and adjust the seasoning as needed.
- Serve with grated Parmesan cheese.