I got a text message last night at 9:15pm as I was leaving work: "My soup is off the hook"
TE was home cooking dinner while I was working late (I love my husband).
He has been excited to use our newest cooking tool: a red Le Creuset dutch oven. We made Mark Bittman's no-knead bread this weekend- now it was time for soup. I had picked out a recipe that Mel had tried and recommended from Eating Well: Bean and Escarole Soup. But this ended up being a TE style Bean and Escarole soup.
What, you ask, is a TE style soup? Soup with sausage and pancetta- of course! For reference: a "Liz style" soup would probably "follow" the recipe as loosely and contain none of the meat- instead it would include any and all vegetables I can get my hands on-- guess which family dinners are more popular?!
*Sorry for the picture- I should be showing off our new dutch oven- instead you get to see my Tupperware that I brought for lunch today...
Here is my best guess as to how he made the yummy soup.
TE's Bean and Escarole Soup
8- 1cup servings
- 1 large onion, chopped
- 1/4 cup chopped garlic
- 1/2 teaspoon freshly ground pepper
- 3 cups chicken broth
- 2 15-ounce cans cannellini beans, rinsed
- 1 head escarole, chopped
- 4 slices of Pancetta
- 1lb hot Italian sausage grounds/out of casing
- Red pepper to taste
Heat Dutch oven over medium heat. Add onion, and garlic, stirring often, until the onion is translucent, about 10 minutes. Add sausage and pancetta and cook until mostly browned. Add broth, bring to a simmer, and cook for 10 minutes. Stir in beans and escarole and cook, stirring often, until the escarole is just tender, about 5 minutes. Season with red pepper.