Ingredients
| 2 | large heads fresh escarole | |
| 10 | fresh garlic cloves, minced | |
| 16 cups | chicken stock | |
| ½ lb | pepperoni, sliced into strips | |
| 4 | 14 oz cans Pastene White Kidney Beans including liquid | |
| ¼ cup | Pastene Grated Parmesan Cheese | |
| 4 oz | small pasta, i.e. Pastene Orzo, Ditali or Farfalline | |
| red pepper flakes to taste | ||
| black pepper to taste | ||
| garlic salt to taste | ||
| ¼ cup | Pastene Extra Virgin Olive Oil |
Directions
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.
