A couple years ago, i saw endive on the list at Bailey’s and imagined braised belgian endive drizzled with olive oil like i had in France. When i picked up my order and a mass of frizzled lettuce, i was disappointed. I can’t remember what i ended up doing with it.

Since then, i’ve come round to escarole (aka frizzy endive). In a big way.

IMG_0348.JPGThis summer, i seeded some in our garden. And last night, we harvested it for my favourite soup:

White Bean & Escarole Soup
1-2 cups cannellini, great white northern or navy beans
2 T. olive oil
1/2 cup pancetta, diced
2 cloves garlic, minced
1 (red) onion, diced
6 cups escarole, chopped
3 cups (chicken or pork) stock
1/4 cup parmesan plus more to serve

Soak beans overnight. Simmer for 60-90 minutes or until tender. Sauté pancetta in oil until browned; add in onions and garlic. Cook for 5 minutes. Add escarole and cook until slightly wilted. Add beans and stock. Simmer for several minutes. Add cheese and splash of lemon juice, if desired.

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