White bean and escarole soup with smoked ham from The Vineyard Kitchen: Menus Inspired by the Seasons by Maria Helm Sinskey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute smoked bacon for smoked ham hocks.

  • anya_sf on June 11, 2017

    I just had 12 oz white beans, but kept the other ingredient quantities the same. It seemed like plenty of beans and still made a lot of soup. I may have had more than a pound of escarole - used 1 head - again, it worked fine. I didn't have a ham hock, jut 1/2 pound ham steak, so I added it in the 30 minutes of cooking. I also added a parmesan rind, which is one of the suggested variations. I cooked the recipe for the first 1 1/2 hours (without the potatoes and escarole) a couple of days ahead, then cooked the final 30 min (with potatoes and escarole and ham) on the day of serving. That worked great. Like most soups, it keeps well. We really liked it. It's very flexible too. I added some chopped tomato to the leftovers and that was also delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.