Escarole with Beans and Pancetta

by cooking with nonna

(3 Reviews)

Escarole, Beans and Pancetta... comfort food for the cold winters!

Ingredients

For 4 Person(s)

For the Escarole:

2 pounds escarole
1 cup diced pancetta
2 cups cannellini beans
4 cloves of garlic
4 cups chicken broth
extra virgin olive oil
salt & fresh black pepper
grated Pecorino cheese

Directions

In a large saute` pan add 1 Tbs of EV olive oil and the cubed pancetta.
Saute` the pancetta for 2 minutes and add the crushed garlic. Saute` for an additional 2 mins.
Add the escarole to the pan and saute` for a few minutes until they all become soft and the volume decreases significantly.
Add the chicken broth and the Cannellini beans. Let everything cook for about 15 minutes at medium flame.
Serve with plenty of Pecorino cheese and fresh black pepper as desired.

Categories:

Nonna Romana Sciddurlo, Puglia Recipes, Easy Recipes, All Recipes, Soup Recipes, Pancetta Recipes, Mother's Day Recipes, Father's Day Recipes, Mediterranean Diet First Course Recipes, Thanksgiving First Course Recipes

Reviews

Thursday, 11 October 2018
Made today but my family used the pancetta I bought to make this dish. Had to use regular thick cut ...
See Full Review >> - Nassaur

Thursday, 14 December 2017
Very good , my guests enjoyed it very much ! Easy - bflotoni@gmail.com

Thursday, 08 September 2016
Love this recipe, my Nonna always added carrots so I did too ..YUM - Danielle Marie