Escarole & Bean Soup with Pancetta

Escarole & Bean Soup with Pancetta.

Escarole & Bean Soup with Pancetta


For 6 Person(s)

For the Soup:

  • 2 tablespoons extra virgin olive oil
  • 8 ounces pancetta, cut into 1/4 inch cubes
  • 3 carrots, cut into a 1/4 inch dice
  • 3 cloves garlic, sliced
  • 3 celery ribs, cut into a 1/4 inch dice
  • 8 cups water
  • 2 chicken bouillon cubes
  • 1 head escarole, cut into strips
  • 2 jars cannellini beans, drained and rinsed
  • 1 Parmigiano Reggiano rind
  • 8 ounces ditalini pasta
  • grated cheese for sprinkling


  1. Get the Ingredients needed for this recipe HERE
  2. Put a large stockpot over a medium flame and heat the oil.
  3. Add the pancetta and cook until crisp. About 5-7 minutes.
  4. Add the carrots and celery and cook until the vegetables develop some color, about 5-7 minutes.
  5. Add the water and the bouillon cubes and bring the pot to a boil.
  6. Add the escarole and the cannellini beans along with the parmigiano rind.
  7. Drop the pasta into a separate pot of generously salted boiling water.
  8. Cook until the pasta is al dente.
  9. Drain the pasta and add it to the soup.
  10. Cook until the escarole is tender.
  11. Serve with a generous sprinkle of grated Parmigiano Reggiano cheese.



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