My F&W
quick save (...)

Smoky Escarole and Carrot Soup

  1. 1/2 cup dried pinto beans (about 3 1/2 ounces)
  2. 1 bay leaf
  3. 2 fresh thyme sprigs
  4. Salt
  5. 4 ounces smoked bacon, cut into 1/2-inch dice
  6. 3 medium carrots, cut into 1/2 -inch dice
  7. 1 large onion, coarsely chopped
  8. 6 cups chicken stock or canned low-sodium broth
  9. 1 pound escarole, tough stems discarded, leaves cut into 2-inch pieces
  10. Freshly ground pepper
  11. 1 large garlic clove, minced
  12. 1/4 cup coarsely chopped fresh flat-leaf parsley
  13. 2 tablespoons extra-virgin olive oil
  1. In a medium bowl, cover the beans with cold water and let soak overnight. Drain and rinse the beans. Alternatively, cover the beans with cold water and bring to a boil. Remove from the heat and let stand for 1 hour, then drain and rinse the beans.
  2. In a medium saucepan, combine the beans with the bay leaf and thyme sprigs, cover with 4 cups of cold water and bring to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the beans are tender, about 1 hour. Discard the bay leaf and thyme, season the beans with salt and let them stand in their cooking liquid.
  3. In a large saucepan, cook the bacon over moderate heat, stirring occasionally, until crisp, about 5 minutes. Add the carrots and onion and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil. Stir in the escarole, cover and reduce the heat to low. Simmer the soup until the escarole is just tender, about 10 minutes. Add the beans and their cooking liquid and season with salt and pepper. Cook the soup until the beans are heated through.
  4. In a small bowl, combine the garlic, parsley and olive oil. Stir the mixture into the soup just before serving.
Make Ahead The soup can be refrigerated for up to 1 day. Rewarm gently before serving.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.