Ham, Bean & Escarole Soup

Ham, Bean & Escarole Soup

Ham, Bean & Escarole Soup is rated 5.0 out of 5 by 2.
  • y_2024, m_3, d_17, h_14
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.38
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.ham-bean-and-escarole-soup, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 259ms
  • REVIEWS, PRODUCT
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
If you cannot find escarole, you can use 1 bunch Swiss chard, stems removed and leaves shredded.

Ingredients:

  • 2 to 3 Tbs. olive oil
  • 1/2 lb. ham, thickly sliced and cut into cubes
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 7 cups chicken broth
  • 1 head escarole, cored, leaves torn into pieces
  • 2 cans (each 14 oz.) white beans, such as cannellini or Great Northern,
      drained and rinsed
  • 2 Tbs. minced fresh rosemary
  • 1/4 tsp. red pepper flakes
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions:

Cook the ham
In a large saucepan over medium-high heat, warm 2 Tbs. of the olive oil. Add the ham and sauté until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the ham to a plate and set aside.

Reduce the heat to medium and add more oil if needed. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté for 30 seconds.

Cook the escarole and beans
Add the broth to the saucepan and bring to a boil over medium-high heat. Add the escarole and cook, stirring, until wilted, 2 to 3 minutes. Add the beans, rosemary and red pepper flakes and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes to heat through.

Finish the soup
Add the ham to the pan and cook, stirring occasionally, until heated through, 2 to 3 minutes. Using the back of a large spoon, mash some of the beans to thicken the soup slightly. Simmer for 2 minutes more.

Ladle the soup into warmed bowls, sprinkle with some of the cheese and serve immediately. Pass the remaining cheese at the table. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
Rated 5 out of 5 by from Easy and delicious Best made using a boiled down ham bone from holiday leftovers for broth
Date published: 2020-11-27
Rated 5 out of 5 by from One of the best soups I have made in a while! Only changes I made was A bay leave and 1/4 cup of a good dry white wine and a tablespoon of dry vermouth.
Date published: 2016-01-23
  • y_2024, m_3, d_17, h_14
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.38
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.ham-bean-and-escarole-soup, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 74ms
  • REVIEWS, PRODUCT