Migliorelli Farm - Recipes - Beans and Escarole Soup

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2 lrg. Heads of Escarole
2 cups Cranberry Beans
2 lrg cloves of garlic - chopped
2 stalks of celery - cut very thin
2 tablespoons tomato paste
1/3 c. Olive Oil
Salt and Pepper to taste

Wash and parboil Escarole, save 4 cups water from Escarole - dicard the rest. Into this Escarole water add celery, garlic, tomato paste and salt and pepper. Let it cook for 20 minutes. Then add the beans and cook until almost tender. Add chopped Escarole to beans and let cook until tender.

Serve with warm bread and red pepper flakes.

The Escarole may be replaced with Dandelion Greens for a different (more bitter) flavor.

Pasta Fajioli

2 c. Cranberry Beans
2 c. water
2 c. Chicken Stock
Garlic cloves
Celery
2 tablespoons tomato paste
¼ c. Extra Virgin Olive Oil
Salt and Pepper to taste

Combine all ingredients and let cook until tender. Serve with #40 Ditali Pasta.