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

By ChefJune • May 18, 2011 • 0 Comments

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Author Notes: Soup is the first food I think of when I need to feed a bunch on a small budget. Beans and pasta are easy to make delicious with a few inexpensive vegeables. You can add meat or not, but just a small amount of boniness adds huge amounts of flavor.

I lived in the Italian North End of Boston for six years. During that time I came to think of food in the Italian manner – shopping daily and formulating my menus from what was best in the market. This soup is typical of those dishes I developed during that time. To complete the meal, all it takes is a fabulous loaf of Italian-style crusty bread and a bottle of delicious Barbera d’Asti. Buon Appetito! - ChefJune

Makes 8 main course or 12-16 starter servings

1 large red onion, chopped
2 large garlic cloves, chopped
4 tablespoons extra virgin olive oil
1 1/2 pound (shelled) fresh shell (Cranberry) beans (or 1 pound dried, soaked overnight)
1/2 pound prosciutto end piece, chopped (bribe it from your Italian deli man!)
4 cups chicken stock (preferably homemade – or water)
2 cups cold water
1 teaspoon rubbed sage
2 teaspoons sea salt
1/3 teaspoon red pepper flakes
16 fresh basil leaves, torn
Freshly ground pepper
2 pints escarole, shredded
1 pound bow tie (Farfalle) pasta

Sauté onion and garlic in olive oil until limp and translucent.
Add everything else but the escarole to the onion mixture. Bring to the boil and simmer for 1 hour over medium heat.
Add 2 pounds escarole, shredded. Bring back to the boil and turn the heat off.
Just before serving, cook 1 pound of farfalle (bowties) separately. Add to hot soup. Serve with grated Parmigiano or Pecorino cheese to sprinkle on top.