1. In large saucepot, cook and stir bacon over medium heat 5 minutes or until crisp. Add mirepoix and bay leaf; cook and stir, covered, 5 minutes. Add garlic; cook and stir, covered, 30 seconds or until mirepoix is almost tender.
2. Stir in beans, stock and tomato purée; cover and heat to a simmer over medium-high heat. Reduce heat to medium-low; cook and stir, uncovered, 20 minutes. Add escarole; cook 5 minutes. Remove bay leaf; stir in lemon juice and ½ teaspoon fresh ground pepper. Makes about 9 cups.
3. Serve soup sprinkled with cheese; garnish with parsley, if desired.
Chef Tip: For a vegetarian version: In step 1, omit the bacon; cook the mirepoix and bay leaf in 1 tablespoon olive oil, and continue with step 1. In step 2, substitute vegetable stock for the chicken stock.
- 6 g Fat
- 17 g Cholesterol
- 681 g Sodium
- 45 g Carbohydrates
- 12 g Fiber
- 10 g Sugars
- 21 g Protein
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Nutritional Information
- 6 g Fat
- 17 g Cholesterol
- 681 g Sodium
- 45 g Carbohydrates
- 12 g Fiber
- 10 g Sugars
- 21 g Protein
Directions
1. In large saucepot, cook and stir bacon over medium heat 5 minutes or until crisp. Add mirepoix and bay leaf; cook and stir, covered, 5 minutes. Add garlic; cook and stir, covered, 30 seconds or until mirepoix is almost tender.
2. Stir in beans, stock and tomato purée; cover and heat to a simmer over medium-high heat. Reduce heat to medium-low; cook and stir, uncovered, 20 minutes. Add escarole; cook 5 minutes. Remove bay leaf; stir in lemon juice and ½ teaspoon fresh ground pepper. Makes about 9 cups.
3. Serve soup sprinkled with cheese; garnish with parsley, if desired.
Chef Tip: For a vegetarian version: In step 1, omit the bacon; cook the mirepoix and bay leaf in 1 tablespoon olive oil, and continue with step 1. In step 2, substitute vegetable stock for the chicken stock.