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