
A favorite soup from our newest book, The Bean Book. Escarole, or broad-leaved endive, is another 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.
- 3 tablespoons olive oil or butter, plus more if needed
- 8 ounces country ham, cubed
- 1 large leek, trimmed, rinsed, and chopped
- 2 garlic cloves, minced
- 2 tablespoons 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 (see above)
- 1 teaspoon red wine vinegar
- Salt and freshly ground pepper
- Freshly grated Parmesan cheese for serving
MAKES 4 TO 6 SERVINGS
- In a soup pot over medium heat, warm the olive oil. Add the ham and sauté until browned around the edges, 3 to 5 minutes. Remove the ham from the pot and set aside.
- Add the leek and sauté until softened, about 5 minutes, adding more olive oil if needed. Stir in the garlic and thyme.
- 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 salt and pepper to taste. Serve topped with Parmesan cheese.