Ingredients
- * 2 tablespoons EVOO – Extra Virgin Olive Oil
* 1/3 pound thick-cut speck (smoked pancetta) or butcher thick-cut bacon, diced 1/8 inch
* 3/4 pound cremini or mixed wild mushrooms (or a mix of wood ear and cremini), thinly sliced
* 1 medium onion, halved across and thinly sliced
* 4 large cloves garlic, finely chopped or grated
* 2 small bundles or 1 large bundle (about a pound) lacinato or Tuscan black kale, stemmed and very thinly sliced
* Salt and pepper
* Freshly grated nutmeg, about 1/4 teaspoon
* 1 can cannellini beans
* 1 quart chicken, beef or mushroom stock (For a more traditional flavor of the traditional escarole and bean soup, use chicken -- I prefer beef or mushroom stock with the darker greens and the addition of meaty mushrooms.)
* 2 cups water
* 1 cup dried pasta such as penne rigate, mezze rigatoni or whole wheat short-cut pasta
* 1 tablespoon aged balsamic vinegar or balsamic drizzle
Extra, not in calorie count.
* Pecorino cheese, for grating
* Crusty bread, for mopping
Description
Credit To Rachel Ray For This Recipe
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