- 6 to 8 Servings
- 1/2 cup extra virgin olive oil
- 1 onion cut into large pieces
- 3 whole cloves garlic
- 1/2 teaspoon crushed red pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 6 ounces pancetta, left in big pieces
- 2 cups dried white beans, such as cannellini or cranberry beans, rinsed, soaked in water for 24 hours, and drained
- 3 quarts homemade or low-sodium purchased chicken broth
- Kosher salt and freshly ground black pepper
- 1 head escarole, shredded (about 3 cups)
In a large soup pot, heat half of the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic, crushed red pepper, rosemary, sage, and pancetta. Cook, stirring occasionally, for about 5 minutes to allow the flavors to develop. Add the drained beans and chicken stock. Bring the liquid to a boil, reduce to a gentle simmer, and cook until the beans are tender, 1 1/2 to 2 hours.
Puree the removed beans with about 2 Tablespoons of olive oil and some salt and pepper; return puree to the pot. Add the shredded escarole and cook until wilted. Taste and add additional salt and pepper if needed. Serve soup in warm bowls finish with a drizzle of olive oil.