Escarole and Bean Soup

Ingredients

• 1 tablespoon olive oil
• 4 ounces diced pancetta
• 1 small onion (chopped)
• 2 medium stalks celery (chopped)
• 3 cloves garlic (minced)
• 1 head escarole (washed, drained and chopped; about 5 cups)
• 4 cups chicken stock (or sub with vegetable stock)
• 1 bay leaf
• 2 cans white beans (no need to rinse and drain)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons fresh lemon juice
• Olive oil and freshly grated parmesan, for serving (optional)

Instructions

1. 1

   Saute: Heat the oil in a Dutch oven or large pot over medium heat. Add the pancetta, onion and celery and cook for 5 minutes. Add the garlic and escarole and cook until the escarole has wilted, about 1-2 minutes.

2. 2

   Boil: Add the stock and bay leaf and bring to a boil. Reduce the heat to medium low, add the beans, salt and pepper, and simmer for 5-10 minutes.

3. 3

   Season: Remove from heat and remove the bay leaf. Stir in the lemon juice and adjust the seasoning as necessary. Serve with a drizzle of olive oil and parmesan cheese, if desired, and enjoy!