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Today we're making a classic Italian beans and greens soup. I used escarole, but you could easily sub spinach or kale if escarole proves too hard to find. I hope you enjoy this escarole and beans soup!

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
ESCAROLE AND BEANS SOUP PRINT RECIPE:
https://www.sipandfeast.com/escarole...

Ingredients
¼ cup (54g) olive oil
4 ounces (114g) pancetta diced
3 ribs celery diced
1 medium onion diced
3 cloves garlic sliced
2 medium Russet potatoes peeled and cut into small cubes
1 pound (454g) dried cannellini beans soaked overnight, or 3 16ounce cans
1 head escarole washed and chopped
6 cups low sodium chicken stock plus more to thin as needed
salt and pepper to taste
1 small Parmigiano Reggiano rind optional
½ cup Parmigiano Reggiano for serving

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