White Bean and Escarole Soup with Spicy Polenta

Name: White Bean and Escarole Soup with Spicy Polenta
Yield: 6 Servings
Ingredients: 1 cup dried cannellini (white kidney beans); 12 cups water (or more), divided; 1/2 cup 1/4-inch dice prosciutto (about 3 ounces); 1 head of garlic, cut crosswise in half; 1/2 teaspoon fennel seeds, divided; 1/8 teaspoon dried crushed red pepper; 3 tablespoons plus 1/2 cup extra-virgin olive oil; 1 cup polenta or yellow cornmeal; 8 cups coarsely chopped lightly packed escarole leaves (from 1 large head)

By Antonio PisanielloPhotography by Andrea Fazzari

August 31, 2006

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Recipe notes