Escarole and Bean Soup
This winter soup was one of my grandmother’s favorites. I usually stir the ingredients with her large enamel spoon to preserve a family tradition. In this recipe, I give instructions for using dried beans and salt pork, like my grandmother did.
Ingredients
- 1 cup dried cannellini beans (white kidney beans)
- 3 tablespoons finely diced pork fatback or salt pork
- 1 large onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 5 cups water divided
- 1 pound escarole rinsed and coarsely chopped
- 3-4 tablespoons olive oil
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup white wine
- 2 tablespoons chopped parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh marjoram
- 4 cups homemade chicken stock
- Salt and pepper, to taste
- A pinch of hot pepper (optional)
- Extra-virgin olive oil
- Freshly grated Parmesan cheese about 1 tablespoon per serving
Notes
Cover the beans with hot water by 2 inches in a bowl and soak overnight, draining and rinsing occasionally.
In a large saucepan over medium heat, cook the pork fatback or salt pork until browned and rendered. Remove the browned bits, leaving the fat in the pan.
Add onion, carrots, and celery; reduce heat and cook until the onion is translucent.
In another saucepan, boil 3 cups water, add the escarole, and cook 3-4 minutes until wilted. Drain, reserving the liquid.
In a sauté pan, heat olive oil over medium-high and cook garlic until light brown. Add the drained escarole, cooking for another 5 minutes.
Drain and rinse the soaked beans.
Combine the tomato paste, herbs, and wine. Stir together to dissolve the tomato paste.
Add the wine mixture, beans, and escarole to the onion mixture.
Cook over medium-high, stirring frequently for 3-4 minutes. Add the escarole cooking liquid, chicken broth, and 2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, 1½ to 2 hours until the beans are tender. Season with salt and pepper. Serve each bowl drizzled with olive oil and topped with Parmesan.
Makes about 10 cups.
