Servings:4 | Calories:581 | Total Fat:16g | Chol:14mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
Sat Fat 5g
Total Carb 86g
46% Others combined
22% Can garbanzo beans
15% Can cannellini beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
2 tablespoons extra-virgin olive oil, plus some for drizzling 1 1 / 8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional 1 onion, chopped 2 to 3 ribs celery, finely chopped 2 carrots, peeled and finely chopped 1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland) Salt and freshly ground black pepper 1 pound small potatoes, chopped or 1 cup small pasta 1 (15 ounce) can cannellini beans, drained 1 (15 to 15.5 ounce) can garbanzo beans, drained 5 ounces fresh, thin green beans, cut into thirds 1 small head escarole or small bundle chard, shredded Lemon zest Parmesan cheese, shredded, for topping Hot, crusty bread for mopping Parmigiano and Herb Fortified Stock 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied 1 onion, peeled and quartered 2 ribs celery, sliced on angle 2 carrots, sliced on angle Peeled rind of 1 lemon 2 fresh bay leaves 4 cups chicken stock 12 cups (3 quarts) water Roasted Tomatoes 24 ripe organic vine tomatoes or large plum tomatoes
Directions : View recipe directions on foodnetwork.com