Escarole, White Bean and Lamb Soup (“Greens and Beans”)

17 Aug

Escarole, White Bean and Lamb Soup
(“Greens and Beans”)

2.5 qt chicken stock
3 15.5 oz cans cannellini beans
1 lg head escarole
2 lb lamb leg (off the bone)
~6 strips bacon
garlic
red pepper flakes
salt
olive oil

Prepare lamb. Preheat over to 450 degrees. Reduce immediately to 350
degrees. Wrap ~1lb pieces of lamb in bacon, a couple of strips / lb.
Cook for ~ 30min/lb.

Prepare escarole. Clean, cut leaves in half. Parboil (wilt in boiling
water) ~ 5 minutes. Remove greens. Save water. Heat olive oil in saute
pan. Saute ~6 cloves of garlic, ~ 1 tbspn red pepper flakes. Add
drained escarole. Salt. Saute for about 5-10 min, folding in salt
occassionally.

Drain and rinse beans.

Heat chicken stock. Add some water from escarole. Salt. Cut up a
couple of additional strips of bacon and throw in broth. Cut lamb and
bacon into 1″ pieces. Add to broth. Add beans. Add saute pan of greens
with oil. Salt to taste. Cook on medium about 30 minutes.

Serve with thyme-seasoned crostini, or just bread.

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