Minestra di Scarola with White Beans and Pancetta

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 4 ounces (113g) pancetta, diced 4 ounces (113g) pancetta, diced
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 head escarole, washed and chopped 1 head escarole, washed and chopped
• 2 cans (15 ounces each) white beans, drained and rinsed 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups (946ml) chicken or vegetable broth 4 cups (946ml) chicken or vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 24g, 3g
• Protein: 16g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5 minutes.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
3. 3.
   Add the escarole to the pot and cook until wilted, about 5 minutes.
4. 4.
   Stir in the white beans, chicken or vegetable broth, dried thyme, dried oregano, and bay leaf. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes to allow the flavors to meld together.
6. 6.
   Remove the bay leaf from the soup and discard.
7. 7.
   Ladle the Minestra di Scarola into bowls and drizzle each serving with extra virgin olive oil. Sprinkle grated Parmesan cheese on top.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Escarole — Make sure to wash the escarole thoroughly to remove any dirt or grit. Chop the escarole into bite-sized pieces, discarding any tough stems.
• Pancetta — If pancetta is not available, you can substitute it with bacon for a similar smoky flavor.

Tips & Tricks

• For a vegetarian version, you can omit the pancetta and use vegetable broth instead of chicken broth.
• To add a touch of freshness, squeeze some lemon juice over the soup before serving.
• Serve the Minestra di Scarola with crusty bread for a complete meal.
• If you prefer a thinner consistency, you can add more broth or water to the soup.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Minestra di Scarola hot in individual bowls. Drizzle each serving with extra virgin olive oil and sprinkle grated Parmesan cheese on top. Accompany the soup with crusty bread for a satisfying meal.

Presentation advice

When serving the Minestra di Scarola, make sure to ladle the soup into bowls, ensuring that each serving has a generous amount of escarole, white beans, and pancetta. The drizzle of extra virgin olive oil and sprinkle of grated Parmesan cheese on top adds a touch of elegance to the presentation.