by ChefJune
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my 77 recipes »
ChefJune's Notes:
Expand1 large red onion, chopped Ask a question about this ingredient
2 large garlic cloves, chopped Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
1 1/2 pound (shelled) fresh shell (Cranberry) beans (or 1 pound dried white beans, soaked overnight) Ask a question about this ingredient
1/2 pound prosciutto end piece, chopped (bribe it from your Italian deli man!) Ask a question about this ingredient
4 cups chicken stock (preferably homemade) Ask a question about this ingredient
2 cups cold water Ask a question about this ingredient
1 teaspoon rubbed sage Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
1/3 teaspoon crushed red pepper flakes Ask a question about this ingredient
16 fresh basil leaves, torn Ask a question about this ingredient
Freshly ground pepper Ask a question about this ingredient
2 pounds fresh escarole, chiffonaded Ask a question about this ingredient
1 pound farfalle (bowties) Ask a question about this ingredient
a chunk of Parmigiano-Reggiano cheese for grating Ask a question about this ingredient
Sauté onion and garlic in olive oil until limp and translucent.
Ask a question about this stepAdd everything else but the escarole to the onion mixture. Bring to the boil and simmer for 1 hour over medium heat. [You could make the soup a day ahead up to this point.]
Ask a question about this stepAdd 2 pounds escarole, shredded. Bring back to the boil and turn the heat off.
Ask a question about this stepJust before serving, cook 1 pound of farfalle (bowties) separately. Add to hot soup. Serve with grated Parmigiano or Pecorino cheese to sprinkle on top.
Ask a question about this step
