Zuppa di Scarola e Ceci: escarole and garbanzo bean soup

Brrrrr...it's cold outside!  Make this for dinner on Valentine's Day and cuddle up close with someone you love :)

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(WHAT YOU WILL NEED)

the perfect pasta for soup

64 ounces chicken broth
1 head Escarole
1  15-ounce can garbanzo beans, drained
2 cloves garlic, chopped
1/2 pound ditalini (half a box), uncooked
salt/black pepper/garlic powder
olive oil
parmesan cheese (for grating)
dutch oven or soup pot
crusty bread



A head of escarole looks like this:

Wash it as you would any lettuce.  Break leaves into big pieces. Set aside.

Drizzle approx 3 tablespoons olive oil in large dutch oven.  Add garlic and garbanzo beans and saute over medium heat for approx 3-5 minutes.  Sprinkle salt over beans.

Add torn escarole pieces a few at a time, stirring to coat all with oil.  Add a little broth to wilt leaves.  When all are coated and wilted, add all the broth and as much pasta as you'd like.  Add a few shakes of the garlic powder and bring to a light simmer, cover, and let cook over low heat until the pasta is al dente (or to your liking), stirring occasionally.   

When soup is ready, turn off the stove but do not remove pot from the heat.  Let sit for approx 15 minutes to soak up some of the broth.  Adjust seasonings.

Heat up bread in the oven so it is hot and crusty

Serve soup in bowls with parmesan cheese grated over the top and some bread on the side.