|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|
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.