Escarole Soup

My mother learned to make this soup from my grandmother, who came from the Abruzzi region of Italy, and then passed the recipe on to me. The mellow cannellini beans provide the perfect balance to the flavorful broth and peppery greens.

1 tablespoon olive oil
1  medium onion, chopped
2  carrots, diced
1 clove {garlic}, minced
1/4 teaspoon red hot {pepper flakes}
1 head escarole, chopped
1/4 cup small dried pasta, such as pastina or orzo
2 cups cooked cannellini beans
2  bay leaves
1/2 teaspoon dried {marjoram}
2 tablespoons minced fresh parsley
1 teaspoon salt
1/8 teaspoon freshly ground {pepper}
Heat the oil in a large saucepan over medium heat. Add the onion, carrots, and garlic, and cook, covered, for 5 minutes or until softened.

Add the hot red pepper flakes and 6 cups water and bring to a boil. Add the escarole and simmer 10 minutes. Add the pasta and cook until tender, about 10 minutes. Add the beans, bay leaves, marjoram, parsley, salt, and pepper and cook until just heated through, about 5 minutes.

Remove the bay leaves before serving.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 40 min

Servings: 4

Recipe By: Robin Robertson

From:  Some Like It Hot
Used with permission of Plume