Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Ham, Bean & Escarole Soup

Share

Lobo
Moderator
Moderator

Posts : 17900
Thanked : 879
Join date : 2013-01-12

Ham, Bean & Escarole Soup

Post by Lobo on Mon 08 Feb 2016, 8:49 pm


Ham, Bean & Escarole Soup


Read Reviews

Write a Review
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.



  • Printer Friendly Version






  • 80

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


Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

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).

Related Tips


  • All About Chicories

    Current date/time is Mon 05 Dec 2016, 8:52 pm