WHITE BEAN AND ESCAROLE SOUP WITH SPICY POLENTA
Provided by Antonio Pisaniello
Categories Soup/Stew Bean Garlic Leafy Green Pork Bake Dinner Lunch Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place beans in heavy medium saucepan and add enough cold water to cover by 3 inches. Soak overnight. Drain. Return beans to pan. Add 8 cups water and bring to boil. Reduce heat to medium-low. Simmer gently until beans are tender, stirring occasionally, about 1 hour 15 minutes. Cool beans completely in liquid.
- Place remaining 4 cups water, prosciutto, 1/2 garlic head, and 1/4 teaspoon fennel seeds in heavy large saucepan. Bring to boil; reduce heat and simmer 10 minutes. Strain prosciutto broth into large measuring cup, reserving solids in strainer for soup. Add enough water to prosciutto broth to measure 4 cups. Return broth mixture to same saucepan. Add dried crushed red pepper, 2 tablespoons oil, and remaining 1/4 teaspoon fennel seeds. Gradually whisk in polenta. Bring to boil, whisking constantly. Remove from heat; cover and let stand 2 hours.
- Preheat oven to 350°F. Grease large baking sheet. Spread polenta on prepared baking sheet, pressing with wet hands into 1-inch-thick round. Make 2-inch hole in center to allow steam to escape during baking. Brush with 1 tablespoon oil. Bake until crisp at edges, about 35 minutes.
- Meanwhile, drain beans, reserving 3 cups cooking liquid. Heat remaining 1/2 cup oil in heavy large pot over medium heat. Add remaining 1/2 garlic head, cut side down, and sauté 2 minutes. Add escarole and sauté until wilted, about 2 minutes. Add beans with 3 cups cooking liquid. Remove skins from garlic in reserved solids from prosciutto broth; add solids to soup. Simmer soup 10 minutes to blend flavors. Season soup generously with salt and pepper. Discard remaining halved garlic from soup.
- Ladle soup into shallow soup bowls. Cut polenta into wedges. Serve alongside soup.
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Adakoya Boluwatife
[email protected]This soup is so good! I love the way the escarole and white beans come together. The spicy polenta is the perfect addition. I will definitely be making this again.
RJ RONI BISWAS
[email protected]I'm not sure what I did wrong, but my soup turned out really bland. I followed the recipe exactly, but it just didn't have much flavor. I think I'll try a different recipe next time.
chelsey penwell
[email protected]This soup is a winner! It's easy to make, and it's packed with flavor. The white beans and escarole are a great combination, and the spicy polenta adds a nice kick. I will definitely be making this again!
Brianna Lister
[email protected]This soup was okay. It wasn't bad, but it wasn't great either. The flavors were a bit bland for my taste. I think I'll try a different recipe next time.
Michael Yancey
[email protected]This soup is amazing! I love the combination of flavors and textures. The white beans are creamy and smooth, the escarole is slightly bitter and crunchy, and the polenta is spicy and flavorful. I will definitely be making this again!
adnan janie
[email protected]I wasn't a big fan of this soup. The escarole was too bitter for my taste, and the polenta was bland. I think I'll stick to my usual minestrone soup recipe.
sarah barnett
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. The flavors were all there, and the escarole was a nice addition. I would probably make it again, but I would use less chili flakes next time.
Brewer Faubee
[email protected]This soup is a great way to use up leftover white beans. It's also a great way to get your kids to eat their vegetables. My kids love the spicy polenta, and they always ask for seconds.
Mirani Khan
[email protected]I've made this soup several times now, and it's always a hit. It's easy to make, and the flavors are always spot-on. I love the way the escarole adds a little bitterness to balance out the creaminess of the beans.
Mian SHANIG
[email protected]This soup was absolutely delicious! The combination of the creamy white beans, the slightly bitter escarole, and the spicy polenta was perfect. I added a little extra garlic and chili flakes to give it a bit more kick, and it was perfect. Will defini