Escarole Soup with Giant White Beans and Country Ham

From The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry, copyright © 2024. Photographs copyright © 2024 by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Yields 4 Servings
AuthorSteve Sando

Escarole, or broad-leaved endive, is a bitter vegetable that is often used raw. In this soup, you’ll wilt the escarole just a little, so it retains some of its body and releases more flavor. To make this dish vegetarian, omit the ham. Be sure to pre-cook the beans according to package directions before starting the recipe.

 

This recipe, and others like it, can be found in the article “Foodies Obsess Over These Beans—3 Healthy and Delicious Ways to Cook with Them.”

How to Make It

1

In a soup pot over medium heat, warm the olive oil or butter. Add the ham and sauté until browned around the edges, 3 to 5 minutes. Remove the ham from the pot and set aside.

2

Add the leek and sauté until softened, about 5 minutes, adding more olive oil if needed. Stir in the garlic and thyme.

3

Add the broth, increase the heat to medium-high, and bring to a boil. Add the escarole and cook, stirring, just until wilted, about 3 minutes. Add the beans and reserved ham, decrease the heat to medium-low, and simmer gently to heat the beans and ham. Taste the soup and add the red wine vinegar and the salt and pepper, to taste. Serve topped with parmesan cheese.

Ingredients

 3 tbsp olive oil or butter, plus more if needed
 8 oz country ham, cubed
 1 large leek, trimmed, rinsed, and chopped
 2 garlic cloves, minced
 2 tbsp minced fresh thyme
 4 to 5 cups bean broth, chicken broth, or vegetable broth, or a combination
 1 head escarole, cored, leaves torn into pieces
 2 cups cooked, drained large white beans, such as Rancho Gordo Royal Corona or Large White Lima beans, bean broth reserved
 1 tsp red wine vinegar
 salt and freshly ground pepper
 freshly grated parmesan cheese, for serving

Directions

1

In a soup pot over medium heat, warm the olive oil or butter. Add the ham and sauté until browned around the edges, 3 to 5 minutes. Remove the ham from the pot and set aside.

2

Add the leek and sauté until softened, about 5 minutes, adding more olive oil if needed. Stir in the garlic and thyme.

3

Add the broth, increase the heat to medium-high, and bring to a boil. Add the escarole and cook, stirring, just until wilted, about 3 minutes. Add the beans and reserved ham, decrease the heat to medium-low, and simmer gently to heat the beans and ham. Taste the soup and add the red wine vinegar and the salt and pepper, to taste. Serve topped with parmesan cheese.

Escarole Soup with Giant White Beans and Country Ham