Beans-and-Greens Soup

Name: Beans-and-Greens Soup
Ingredients: 2 tablespoons extra-virgin olive oil; 2 ounces diced pancetta; 5 garlic cloves, minced; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper; 2 large heads escarole, cored and roughly chopped (about 2 1/2 pounds); 1 (14.5-oz.) can cut Italian green beans, rinsed and drained; 2 (15-oz.) cans unsalted cannellini beans, rinsed and drained; 3 cups unsalted chicken stock (such as Swanson); 2 tablespoons chopped fresh basil; 1 teaspoon red wine vinegar; 1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)

Beans-and-Greens Soup was pinched from <a href="http://www.cookinglight.com/recipes/beans-and-greens-soup" target="_blank" rel="noopener">www.cookinglight.com.</a>

"This hearty yet healthy Italian classic features humble ingredients that make a big impact. Escarole is transformed by heat, from a bitter green into something soft, mellow, and sultry. If you can’t find escarole, substitute an equal amount of coarsely chopped lacinato kale, red kale, or Swiss chard. Parmesan cheese lends savory depth and body to the broth, while accents of pancetta add richness. As with most soups, the longer it sits, the better it gets, making this recipe a great make-ahead candidate. Bonus: One serving delivers more than a quarter of the day’s calcium and almost 30% of your daily potassium goal...."

INGREDIENTS

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2 tablespoons extra-virgin olive oil

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2 ounces diced pancetta

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5 garlic cloves, minced

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1/2 teaspoon freshly ground black pepper

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1/4 teaspoon crushed red pepper

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2 large heads escarole, cored and roughly chopped (about 2 1/2 pounds)

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1 (14.5-oz.) can cut Italian green beans, rinsed and drained

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2 (15-oz.) cans unsalted cannellini beans, rinsed and drained

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3 cups unsalted chicken stock (such as Swanson)

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2 tablespoons chopped fresh basil

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1 teaspoon red wine vinegar

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1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)

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