- 2 to 3 tablespoons olive oil
- 1/2 pound thickly sliced ham, cut into cubes
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 7 cups chicken broth
- 1 head escarole, cored, leaves torn into pieces
- 2 14-ounce cans white beans such as cannellini or Great Northern, drained and rinsed
- 2 tablespoons fresh rosemary, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup (2 ounces) Parmesan cheese, freshly grated
In a large saucepan over medium-high heat, warm 2 tablespoons of the oil. Add the ham and sauté until golden and crisp, about 3 minutes. Using a slotted spoon, transfer to a plate and set aside. Reduce the heat to medium and add more oil if necessary. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté for 30 seconds.
Add the broth to the saucepan and bring to a boil over medium-high heat. Add the escarole and cook, stirring, until wilted, 2-3 minutes. Add the beans, rosemary, and red pepper flakes. Bring to a boil, reduce the heat to medium-low, and simmer for 5 minutes to heat through.
Add the ham to the pan and cook, stirring occasionally, until heated through, 2-3 minutes. Using the back of a large spoon, mash some of the beans to thicken the soup slightly. Simmer for 2 minutes longer. Ladle the soup into bowls, sprinkle with some of the cheese, and serve. Pass the remaining cheese at the table.
[ via Lynne Rossetto Kasper's Weeknight Kitchen e-newsletter and Food Made Fast: Weeknight by Melanie Barnard ]
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