Ham, Bean & Escarole Soup
This delightful and hearty white bean and ham soup is a comforting bowl of goodness perfect for a cozy night in. The savory ham, tender white beans, and flavorful escarole come together in a fragrant broth that will warm you up from the inside out. Serve with a generous sprinkle of Parmesan cheese for a finishing touch that will have everyone coming back for more. Enjoy this satisfying dish that is both simple to prepare and bursting with delicious flavors.
— Constant Cookbook
Ingredients
- 2 to 3 Tbs. olive oil
- 1/2 lb. ham, thickly sliced and cut into cubes
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 7 cups chicken broth
- 1 head escarole, cored, leaves torn into pieces
- 2 cans (each 14 oz.) white beans, such as cannellini or Great Northern,
- drained and rinsed
- 2 Tbs. minced fresh rosemary
- 1/4 tsp. red pepper flakes
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Instructions
- <b>Cook the ham</b>
- In a large saucepan over medium-high heat, warm 2 Tbs. of the olive oil. Add the ham and saut&#233; until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the ham to a plate and set aside.
- Reduce the heat to medium and add more oil if needed. Add the onion and saut&#233; until softened, about 4 minutes. Add the garlic and saut&#233; for 30 seconds.
- <b>Cook the escarole and beans</b>
- Add the broth to the saucepan and bring to a boil over medium-high heat. Add the escarole and cook, stirring, until wilted, 2 to 3 minutes. Add the beans, rosemary and red pepper flakes and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes to heat through.
- <b>Finish the soup</b>
- Add the ham to the pan and cook, stirring occasionally, until heated through, 2 to 3 minutes. Using the back of a large spoon, mash some of the beans to thicken the soup slightly. Simmer for 2 minutes more.
- Ladle the soup into warmed bowls, sprinkle with some of the cheese and serve immediately. Pass the remaining cheese at the table. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Weeknight</I>, by Melanie Barnard (Oxmoor House, 2006).
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