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Sopranos' Escarole & Beans Soup

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“This fast became a favorite of mine, especially after a migraine. It is packed with antioxidants and has a wonderfully restorative broth. The Sopranos Family Cookbook Recipes by Michele Scicolone, 2002.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim off the base of the escarole and discard any bruised leaves. Wash the leaves in several changes of cold water, paying special attention to the central ribs where soil tends to collect. Stack the leaves and cut crosswise into 1-inch strips.
  2. In a large pot, cook the garlic in the olive oil over medium-low heat until golden.
  3. Add the escarole, tomatoes, and red pepper flakes. Cover and cook for 20 minutes, or until the escarole is tender.
  4. Add the broth and beans; cook for 20 minutes.
  5. Stir in the elbows and season to taste with salt and pepper.
  6. Cook 10 minutes more, or until the pasta is tender.
  7. Just before serving, sprinkle with the cheese.

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