Pasta È Fagiole È Scarola (Soup With Beans, Bow Ties And Escarole)

• 1 large red onion, chopped
• 2 large garlic cloves, chopped
• 4 tablespoons extra virgin olive oil
• 1 1/2 pounds (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
• 1/2 pound bow tie (Farfalle) pasta

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

red onion, garlic, extra virgin olive oil, fresh shell, bribe, chicken stock, cold water, sage, salt, red pepper, basil, freshly ground pepper, pints, pasta

Taken from food52.com/recipes/11939-pasta-e-fagiole-e-scarola-soup-with-beans-bow-ties-and-escarole (may not work)