Chicken and escarole soup
1 oz, thick-cut bacon, chopped, or 1 ounce thinly sliced pancetta
1 large, chopped
4 medium clove(s), minced
reduced-sodium chicken broth
canned stewed tomatoes
14½ oz, Italian seasoned
uncooked boneless skinless chicken thigh(s)
1 cup(s), cleaned and chopped (1 bunch)
canned cannellini beans
15 oz, (white kidney beans), rinsed and drained
2 Tbsp, fresh, chopped or 2 teaspoons dried
red pepper flakes
¼ tsp, or crushed red pepper
grated Parmesan cheese
- Spray a nonstick Dutch oven with nonstick spray and set over medium heat. Add the pancetta and cook until crisp, 4–5 minutes; transfer to a plate.
- Pour off all but a coating of the drippings (about 1⁄2 teaspoon) from the Dutch oven. Add the onion and garlic. Cook, stirring frequently, until golden, 7–10 minutes. Add the broth, tomatoes, and chicken; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and tender, about 30 minutes. Remove the chicken and set aside until cool enough to handle. Remove the chicken from the bone and return to the soup.
- Add the escarole, beans, basil, salt, and crushed red pepper; return to a boil, stirring occasionally to mix in the escarole. Reduce the heat and simmer until the escarole is wilted and softened, about 5 minutes. Sprinkle with the crisped pancetta and the cheese just before serving. Yields 1 3/4 cups per serving.