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Escarole Soup with Garbanzo Beans
Zuppa di Scarola e Ceci

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 18 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: Red

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Ingredients

1 cupBARILLA Elbows
1/3 cupfreshly grated Parmigiano cheese
1 jarBARILLA Marinara Sauce
2 tablespoonsextra virgin olive oil
2 clovesgarlic, minced
2 cans (14-1/2 ounces ea vegetable or chicken broth
1 cupwater
1 medium headescarole, thinkly sliced (5 cups)
1 can (15 ounces)garbanzo beans, rinsed and drained
2 tablespoonsfinely chopped fresh marjoram
1 tablespoonfresh basil leaves, chopped


HEAT oil in 4-quart pot over medium-high heat. Add garlic, sauté 1 minute.
ADD broth, water, and Marinara Sauce; bring to a boil.
STIR in Elbows; cook 6 minutes, covered. Add escarole, beans, marjoram and basil.
RETURN to boil; reduce heat to simmer. Continue cooking 5 minutes or until escarole is tender. Serve in bowls; sprinkle with cheese.




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