Pasta è Fagiole è Scarola -- Soup with Beans, Bow Ties and Escarole

Course Soups and Stews

Ingredients in this Recipe

1 1/2 pound (shelled) fresh shell (Cranberry) beans (or 1 pound dried white beans, soaked overnight)
1 large red onion, chopped
1 pound farfalle (bowties)
1 teaspoon rubbed sage
1/2 pound prosciutto end piece, chopped (bribe it from your Italian deli man!)
1/3 teaspoon crushed red pepper flakes
16 fresh basil leaves, torn
2 cups cold water
2 large garlic cloves, chopped
2 pounds fresh escarole, chiffonaded
2 teaspoons sea salt
4 cups chicken stock (preferably homemade)
4 tablespoons olive oil
a chunk of Parmigiano Reggiano cheese for grating
Freshly ground pepper

See Full Recipe at Food52