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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Ham, Bean & Escarole Soup

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Ham, Bean & Escarole Soup Empty Ham, Bean & Escarole Soup

    Post by Lobo Tue 26 Jan 2016, 11:47 pm

    Ham, Bean & Escarole Soup Img27l
    Ham, Bean & Escarole Soup
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    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.






    • 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

    Ham, Bean & Escarole Soup Wine-pairing-icon-red

    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).

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