White Bean Escarole Winter Stew with Bacon
Heating calms the bitter flavor of chicories, so if you are extra sensitive to bitter flavors, a soup or stew is the right place to try them. Escarole, in particular, is mild, so it’s a great starter chicory. Like everything else, you develop tastes over time so it’s fair to say you may end up loving chicories if you slowly incorporate their flavors onto your plate.My one rule for soup is to chop ingredients into bite size. You want to dip your spoon in and pick up a few luscious pieces.
Ingredients
- 1 cup dried white cannellini beans, soaked overnight
- 1 fresh or 1 dried bay leaf
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 4 ounces bacon or pancetta (optional)
- 4 cloves garlic, finely chopped
- 1 red onion, chopped
- 3 stalks celery, finely chopped
- 2 medium carrots, finely chopped
- 1 tablespoon sage leaves, finely chopped
- 2 teaspoons smoked paprika
- Pinch of red chili flakes
- 1 can (15 ounces) diced tomatoes, preferably fire-roasted
- 1 cup chopped winter squash, cut in bite-size cubes
- Parmesan rind (optional)
- ½ cup freshly grated Parmesan
- 1 head escarole, chopped lengthwise
- Shaved Parmesan
Instructions
- Drain the soaked beans and add them to a large soup pot over medium-low heat. Cover with water by about 3 inches. Add the bay leaf and bring to a boil. Reduce the beans to a simmer and cook until tender, about 1½ hours, adding more water as needed, making sure they are always immersed. Season with 2 teaspoons of salt and 1 teaspoon of black pepper.
- Place a large soup pot over medium heat and add the olive oil. Add the bacon (if using), garlic, onion, celery, carrots and sage to the pot and cook, stirring occasionally, until the vegetables become tender, 10–15 minutes. Add another ½ teaspoon of salt and ½ teaspoon of black pepper, smoked paprika, chili flakes and canned tomatoes. Stir well. Add the beans, reserving the liquid. Pour in a total of 5 cups of liquid: half bean water and half water. Bring the soup to a boil and reduce to a simmer. Toss in the squash and Parmesan rind (if you have one) at this stage. Cover and simmer for about 40 minutes.
- Turn off the heat and stir in the escarole. Let soup stand, covered, for 30 minutes. Season to taste with more salt and pepper. Serve with shaved Parmesan on top.
