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2 łyżki oliwy
60 g szynki parmeńskiej
1 cebula
4 ząbki czosnku
1 łyżeczka rozmarynu lub tymianku
1/4 łyżeczki płatków chili
1 główka endywi escarole
500g białej fasoli z puszki
1puszka krojonych pomidorow w puszce 1 l bulionu drobiowego
Sól, pieprz
W garnku rozgrzej oliwę, dodaj pokrojona w paski szynkę parmeńską smażymy do zrumienienia, wyjmujemy i odkładamy na bok. Do garnka dodajemy cebule czosnek i rozmaryn krótko smażymy, dodajemy endywię i smażymy przez 2minuty. Dodajemy fasolę, pomidory i bulion gotujemy na wolnym ogniu przez 10 min, doprawiamy sola i pieprzem. Serwujemy w głębokim talerzu na wierzch dodajemy podsmażoną wcześniej szynkę parmeńską.