2 tbsp extra virgin olive oil, plus some for drizzling
1 (1/8-inch thick) slice prosciutto di Parma, about 1/4 lb, optional
1 onion, chopped
2-3 ribs celery, finely chopped
2 carrots, peeled and finely chopped
4 cloves roasted garlic
1 red chili pepper, finely chopped or thinly sliced
Salt and freshly ground black pepper
1 lb small potatoes, chopped or 1 cup small pasta
15 oz can cannellini beans, drained
15 oz can garbanzo beans, drained
5 oz fresh, thin green beans, cut into thirds
1 small head escarole or small bundle chard, shredded
Parmesan cheese, shredded, for topping
Hot, crusty bread for mopping
Set aside or prepare the stock and roasted tomatoes.
Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chili pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra virgin olive oil. Cover and store separately from the soup.
Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
Prep Time: 20 min
Inactive Prep Time: 1 hr
Cook Time: 40 min
Recipe courtesy Rachael Ray.
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