Italian bread soup with escarole
1 oz, chopped
1 medium, chopped
3 medium clove(s), minced
Reduced-sodium chicken broth
4 cup(s), or vegetable broth
14 oz, canned italian plum tomatoes
5 cup(s), 1 bunch, chopped
1½ Tbsp, or 1 1/2 teaspoons dried, 1/2 teaspoon freshly ground pepper
Canned cannellini beans
30 oz, (white kidney) rinsed and drained
4 oz, cut into 8 slices
Shredded parmesan cheese
- Spray a nonstick Dutch oven with nonstick spray and set over medium heat. Add the pancetta and cook until browned, 2–3 minutes; transfer to a plate.
- Add the onion and garlic to the same Dutch oven. Cook, stirring frequently, until golden, 7–10 minutes. Add the broth, tomatoes, escarole, oregano, and pepper; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the escarole is softened, about 5 minutes. Stir in the beans and cook until the soup is hot, 2–3 minutes.
- Preheat the broiler. Transfer the soup to a large ovenproof casserole dish. Arrange the bread slices on top of the soup; sprinkle with the cheese. Broil until the cheese and bread are lightly browned, 1–2 minutes. Sprinkle with the pancetta just before serving.