2 pounds escarole, spinach or endive
1 medium onion, sliced
1 clove garlic, chopped
3 slices of Italian ham/prosciutto chopped
3 tablespoons chopped parsley
1 large can ceci or chick peas
4 green onions chopped
3 tablespoons extra virgin olive oil
1 large can marrow beans
1/2 cup grated Parmesan cheese
Clean, wash and cut leaves in half and place in pot of boiling salted water. Cook until tender. Drain and reserve 1 cup water from greens. Saute onions, garlic and ham in large sauce pan, add the 2 cans ceci/chick peas and marrow beans, simmer for 5 minutes. Add escarole or greens of your choice. Cover and cook over low flame for 20 minutes. Minestra should be slightly thick. Serve garnished with grated cheese.
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