2 tablespoons olive oil
1 small prosciutto bone (optional)
3 large cloves garlic, finely chopped
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 bunch escarole, chopped
1 can of cannellini beans (drained and rinsed)
Salt and pepper, to taste
Water or broth, to cover

Heat the olive oil in a Dutch oven or stock pot over medium heat. Add the prosciutto bone (if using), garlic, basil, oregano, and red pepper flakes. Sauté until fragrant, about 2 minutes.

Add the escarole and cannellini beans to the pot; stir until escarole wilts. Pour in enough water to just cover the ingredients. Season with salt and pepper.

Bring the soup to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the escarole is tender. Remove the prosciutto bone before serving.

Serve the minestrone warm, garnished with additional basil and red pepper flakes, if desired.

Serve with crusty Italian Bread, lightly drizzled with olive oil, sprinkled lightly with coarse salt, and slivered curls of Parmesan cheese, if desired.

Submitted by: CM