"One of our favorite soups that I make the whole year around. Great northern, navy beans or baby limas may be used for different variations, if you can't find a smoked pork hock then a ham bone will be okay but the bone has to be smoked canned beans can be used instead of dryed"

Original is 7 servings

Metric US

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Step by Step Method

Step 1

Measure out approximately half of a 1 lb bag of dry white beans. Pick over beans, discarding any imperfect ones and wash in cold running water.

Step 2

Cover with water and soak overnight, or bring to a boil for 2 minutes, remove from heat and allow to soak for 1-2 hours.

Step 3

In a stockpot or Dutch oven, sauté chopped soppresato sausage in olive oil along with whole garlic cloves. When garlic cloves have taken on a slightly roasted appearance, mash them into the oil using the tines of a fork.

Step 4

Add herbs, pepper flakes, ground pepper and the soaked beans, chicken broth, and the smoked ham bone. Bring to a boil for 1-2 minutes, then reduce heat to a slow simmer and cook for 2 hours or more.

Step 5

When beans are tender, and soup has reduced in volume slightly add washed escarole leaves, (torn into pieces) and turn up the heat slightly (but not to boiling), and simmer for about 20 minutes, or until escarole leaves are tender.