This soup is so fantastic. It’s addicting, even XD You just eat mug after mug. And yes, I recommend it in a mug over a bowl. A few notes though: Escarole is too bitter to cook directly in the soup, so it needs to be cooked separately and added when ready to serve. You can either cook the pasta ahead of time, or add it to the soup one hour before serving.
1 tablespoon olive oil
1 medium-size yellow onion, minced
3 large garlic cloves, minced
2 15.5 ounce cans of cannelloni or other white beans, drained and rinsed
6 cups vegetable stock (See Vegetable Super-Stock, or use your favorite brand of Veggie stock/broth)
¼ teaspoon red pepper flakes
Salt and Freshly ground black pepper
1 small head escarole, coarsely chopped
½ cup ditalini or other small pasta shape
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook 1 minute. Transfer the onion and garlic to a 4- to 6-quard slow cooker. Add the beans, stock, and red pepper flakes and season with salt and pepper. Cover and cook on Low for 6 to 8 hours
Cook the escarole in a pot of boiling slated water until softened, about 5 minutes. Drain and set aside. In a small saucepan of boiling salted water, cook the ditalini until al dente, about 5 minutes. Drain and add to the soup, along with the cooked escarole, just before serving.