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

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

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. You could make the soup a day ahead up to this point.
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. Serve with grated Parmigiano or Pecorino cheese to sprinkle on top.

red onion, garlic, olive oil, fresh shell, bribe, chicken stock, cold water, sage, salt, red pepper, basil, freshly ground pepper, fresh escarole

Taken from food52.com/recipes/14205-pasta-e-fagiole-e-scarola-soup-with-beans-bow-ties-and-escarole (may not work)