Team this hearty soup with a pork or chicken entrée, or just add some crusty bread and make a meal out of it.
8 slices bacon, coarsely chopped
1 medium onion, chopped
1 1/4- to 1 1/2-pound head endive, rinsed, leaves torn coarsely
2 large garlic cloves, chopped
2 15-ounce cans cannellini (white kidney beans), drained well
1/3 cup canned beef broth
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon.
Cook bean mixture until heated through, stirring often, about 5 minutes.
Season to taste with salt and pepper.
15 Poppy House Road
Rio Vista, California 94571