Recipe - White Bean And Escarole Soup

1 pound Navy beans
12 cup Beef stock
1 lg Onion; minced
3 Cloves Garlic; minced
2 Bay leaves
One fourth pound Pancetta (Italian raw
bacon); cut 1/4" cubes
1 lg Head Escarole
Salt and freshly ground
pepper

Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain
the beans, discarding the soaking liquid. Simmer the beans in the stock
with the onion, garlic, and bay leaves until the beans are tender (about 1
hour). Blanch the pancetta in boiling water for 5 minutes. Drain, and add
to the soup halfway through cooking. Wash the escarole and pat dry. Roughly
chop the escarole; set aside. When beans are thoroughly cooked, add the
chopped escarole. Simmer for 2 minutes, and season to taste with salt and
pepper. Serves 8.

Recipe Source: Martha Stewart Living www.marthastewart.com Recipe from
"Entertaining" by Martha Stewart

Formatted for Mastercook by Lynn Thomas dcqp82a@prodigy.com

Recipe by: Martha Stewart

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