12 cups chicken stock
1 large head of escarole, chopped
1 large sweet white onion, cut into large pieces
1/2 pound pasta, acine di bebe (tiny pasta balls)
1 19 ounce can cannelini beans
1 tbsp italian dried herbs
Fresh lemon juice to taste
s/p to taste
bring the stock to a boil
add herbs onions and boil for three minutes
add escarole and boil until completely wilted, about a half hour or so.
add pasta and continute to cook on a rolling boil for about 12 minutes
open can of cannelini beans and pour into a strainer. Rinse beans until water runs clear. Add the beans just before finishing the soup, to heat them. Cooking them too long will dissolve them.
- This hearty italian classic is an old family recipe. The pasta means you should limit it to one cup per day. Makes about 12 servings.