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1. Add 1/2 pound of dry white beans to a bowl.
2. Pick over the beans, discarding the imperfect ones.
3. Wash the beans in cold running water.
4. Add the beans to a pot and cover with water.
5. Bring the beans to a boil, and allow to boil for 2 minutes.
6. Remove the beans from the heat and allow to soak for 2 hours.
7. Sauté the pepperoni in olive oil, in a large stockpot, with the garlic.
8. Mash the garlic into the oil once they start taking on a slightly roasted appearance.
9. Add the salt, herbs and the soaked beans to the pot.
10. Add the chicken broth and the prosciutto or smoked ham bone.
11. Bring the mixture to a boil for 2 minutes.
12. Reduce the heat to low and simmer for 2 hours.
13. Skim the surface of the liquid to keep the broth clear.
14. When the beans are tender and the soup is flavorful, add the escarole.
15. Turn the heat up slightly, and simmer for 20 minutes, or until the escarole leaves are tender.
16. Season with salt and pepper, to taste.
17. Add oregano, to taste.
18. Remove the bay leaves before serving.
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