White Bean and Escarole Soup

• 2 tablespoons olive oil
• 2 ounces pancetta or prosciutto cut into 1/4-inch cubes
• 1/2 cup diced onion
• 4 cloves garlic, minced
• 1 teaspoon minced rosemary or thyme
• 1/4 teaspoon red pepper flakes
• 1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
• Two 15 ounce cans cannellini beans, rinsed and drained
• 1 cup peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato
• 5 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon kosher salt plus more
• Freshly ground black pepper
• Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
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1. In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes.
2. Remove meat with a slotted spoon and set aside.
3. Add the onion and saute until golden, about 10 minutes.
4. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more.
5. Add the escarole, stirring for 2 minutes more.
6. Add the beans, tomato, broth, and salt to taste; bring to a boil.
7. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes.
8. Stir in the reserved pancetta and season with salt and pepper to taste.
9. Serve with the oil and/or cheese and the crusty bread.
10. Cook's note: Swiss chard is a welcome substitute for the escarole.

olive oil, pancetta, onion, garlic, rosemary, red pepper, head, cannellini beans, tomato, chicken broth, kosher salt, freshly ground black pepper, drizzle, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/white-bean-and-escarole-soup-recipe.html (may not work)