Butter Bean Soup Recipe

Butter Bean Soup Recipe

How To Make Butter Bean Soup

This warm bowl of butter bean soup is packed with savory pancetta, sweet-bitter escarole, and lemon, then simmered in chicken broth, for a flavorful meal!

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes

Serves:

Ingredients

  • 2tbspextra virgin olive oil
  • 2slicespancetta
  • 2garlic cloves
  • 1escarole head
  • nutmeg
  • 1canbutter beans
  • salt and pepper
  • 2cupschicken stock
  • 1tsplemon zest
  • crusty bread,or roll
  • Parmigiano-Reggiano

Instructions

  1. Heat the olive oil in a high-sided skillet over medium-high heat. Add the pancetta and cook for 3 to 4 minutes, until it starts to crisp. Add the garlic and stir for 1 minute.

  2. Wilt in the escarole a handful at a time, and when it is all added, season with the nutmeg. Fold the beans into the escarole and season with salt and pepper.

  3. Stir in the chicken stock and bring to a boil. Stir in the lemon zest and remove from the heat.

  4. Serve in a large shallow bowl with the bread for mopping and the cheese for topping, and enjoy!

Nutrition

  • Calories: 1240.67kcal
  • Fat: 57.40g
  • Saturated Fat: 13.42g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 32.76g
  • Polyunsaturated Fat: 8.30g
  • Carbohydrates: 128.40g
  • Fiber: 26.41g
  • Sugar: 9.75g
  • Protein: 56.32g
  • Cholesterol: 52.68mg
  • Sodium: 2605.94mg
  • Calcium: 415.57mg
  • Potassium: 3033.33mg
  • Iron: 16.67mg
  • Vitamin A: 12.67µg
  • Vitamin C: 6.90mg
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