Escarole and White Bean Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This hearty bean soup is packed with white beans, escarole and chopped prosciutto or ham and is ready in only 30 minutes. Ingredients:
8 ounces escarole |
1 tablespoon olive oil |
1 onion (8 oz.), peeled and chopped |
2 cloves garlic, peeled and minced |
1/3 cup chopped prosciutto or westphalian ham (1 oz.) |
5 cups fat-skimmed chicken broth |
1 can (15 oz.) cannellini (white kidney) beans, rinsed and drained |
salt and pepper |
grated parmesan cheese |
Directions:
1. Cut base off escarole; rinse and drain leaves. Cut leaves crosswise into 1/4-inch-wide strips.
2. Set a 4- to 5-quart pan over medium-high heat. When hot, add oil, onion, garlic, and prosciutto; stir often until onion is limp, 3 to 5 minutes.
3. Add broth and beans, cover, and bring to a boil over high heat. Stir in escarole and cook just until wilted, about 1 minute. Add salt and pepper to taste. Ladle into bowls and offer cheese to add to taste.
|
|