Scarola Zuppa di Fagioli, Zucca e Pancetta (Escarole Soup with Beans, Butternut Squash and Pancetta)
INGREDIENTS (Makes about 12 to 16 servings – adjust accordingly)
Butternut squash – 1 diced (about 2 cups)
Baby white potatoes – 1 pound diced (about 2 cups)
White onion – 1 diced (about 1 cups)
Pancetta – 1 pound (16 oz) small cubed
Garlic cloves – 6 minced
Escarole – 2 heads, roughly chopped 1-inch pieces, (up to 4 cups)
Chicken stock – 4 quarts or 1 gallon, or 16 cups
Garbanzo beans – 16 ounces or 2 cups
Bay leaves – 2
Dried oregano – 1 tablespoon
Dried thyme – 1 tablespoon
Ground pepper – 1 tablespoon
Olive oil – for sauté
Parmesan cheese – grated for topping
INSTRUCTIONS
Peel and chop 1 butternut squash into 1/2-inch cubes (about 2 cups)
Peel and chop 1 pound of baby white potatoes into 1/2-inch cubes (about 2 cups)
Peel and chop 1 white onion (about 2 cups)
Chop 1 pound ( or 16 oz) of pancetta into very small cubes
Mince 6 garlic cloves
Chop 2 heads of escarole, roughly chopped 1-inch pieces, (up to 4 cups)
Cook
In a large Dutch oven, sauté the pancetta in olive oil for about 5 minutes.
Remove and put aside. Do not remove any bits or olive oil from the Dutch oven.
Brown the white onion 1 diced in the same Dutch oven (add olive oil if needed)
Add the minced garlic and continue for a couple more minutes
Add in (1 gallon or 4 quarts) of chicken stock
Then add:
The pancetta from above
Cubed butternut squash (about 2 cups)
Cubed baby potatoes (about 2 cups)
Garbanzo beans (16 ounces or 2 cups)
1 tablespoon oregano
1 tablespoon dried thyme
1 tablespoon ground pepper
1 bay leaf
Add a pinch of salt
Add the escarole (2 heads, roughly chopped 1-inch pieces, up to 4 cups)
Simmer on medium for 1 to 1 1/2 hours
Serve hot with grated parmesan cheese on top
Scarola Zuppa di Fagioli, Zucca e Pancetta
See all of our video recipes on our YouTube channel
l’uccello Vecchia fa buon brodo (the old bird makes a good broth)