|large heads fresh escarole
|fresh garlic cloves, minced
|pepperoni, sliced into strips
|14 oz cans Pastene White Kidney Beans including liquid
|Pastene Grated Parmesan Cheese
|small pasta, i.e. Pastene Orzo, Ditali or Farfalline
|red pepper flakes to taste
|black pepper to taste
|garlic salt to taste
|Pastene Extra Virgin Olive Oil
by Alexia @Uhadmeatkitchen
- Wash the escarole well and chop into ½” pieces
- In a large pan over medium heat, add the olive oil.
- Add garlic and red pepper flakes to taste and saute garlic until golden brown
- Add pepperoni and saute for about 3 minutes until the pepperoni becomes a little crispy.
- Slowly add in stock to deglaze the pan and bring in all of the wonderful bits of garlic. Add in the remainder of the stock and bring to a boil.
- Add escarole, reduce heat to low, and simmer for about 20 minutes until the escarole becomes tender.
- When the escarole is starting to wilt, add in the beans along with the liquid in the can.
- Using potato masher, slightly mash up some of the beans. This makes the soup extra rich and creamy.
- Season with garlic salt and black pepper to taste.
- After about 15 to 20 minutes, add in pasta. It will cook in the soup.
- Simmer on low for about 20 more minutes.
- Just prior to shutting off the stove, add in the cheese.
- Let the soup sit for 10 minutes to develop a rich and creamy consistency.
- Serve with crusty Italian bread.