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(from SUNSET, February 05)
Makes 8 cups, 4 servings. Prep time: about 30 minutes
8 ounces escarole
1 tablespoon olive oil
1 onion (8 oz.) peeled and chopped
2 cloves garlic, peeled and minced
1/3 cup prosciutto or Wesphalian Ham (1 ounce)
5 cups fat-skimmed chicken broth
1 can (15 oz.) cannellini (white kidney) beans, rinsed and drained
Salt and pepper
Grated parmesan cheese
1. Cut base off escarole; rinse and drain leaves. Cut leaves crosswise into 1/4 inch strips.
2. Set a 4- to 5-quart pan over medium-high heat. When hot, add oil, onion, garlic, and prosciutto; stir often until onion is limp,three to five minutes.
3. Add broth and beans, cover and bring to a boil over high heat. Stire in escarole and cook just until wilted, about 1 minute. Add salt and pepper to taste. Ladle into bowls and offer cheese to add to taste.
Note: I think you can substitute almost any green leafy vegetable for the escarole. I have used freshly-picked kale with excellent results