This hearty bean soup is packed with white beans, escarole and chopped prosciutto or ham and is ready in only 30 minutes.
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
How to Make It
Cut base off escarole; rinse and drain leaves. Cut leaves crosswise into 1/4-inch-wide strips.
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.
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.