Beans And Greens Soup

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From my favorite chef, rachael ray. Yum-o! A great combination of flavors. Don’t omit the nutmeg. It is the best part. You can also try this with other greens; spinach, kale, arugula… add sliced mushrooms with the sautéed onions if you’d like. Grate some parmesan cheese over the top and serve with crusty bread.

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Steps

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Over med-high heat , saut the pancetta in the oil.

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Add the onions , garlic and red pepper flakes.

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Cook 3-4 minutes.

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Start wilting the greens into the pan.

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Adding a little at a time.

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Once all of the greens are in the pan , add the nutmeg and salt and pepper.

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Add the chicken stock , water and beans and bring the soup to a boil.

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Bring back down to a simmer and cook for 10 minutes.

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Adjust seasonings and serve.

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Ingredients

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olive oil, pancetta, garlic cloves, red pepper flakes, onion, escarole, nutmeg, salt and pepper, chicken broth, water, white beans