• Place beans and chickpeas in a large pot and cover with cold water. Soak overnight.

  • Heat olive oil in a large pot over medium-high heat. Add onions, carrots, celery and garlic; cook 8 minutes, stirring occasionally. Add tomatoes, rosemary, thyme and bay leaves. Stir in drained beans and 6 cups water. Bring to a boil. Lower heat and simmer, covered, 90 minutes.

  • Add lima beans, prosciutto, salt and pepper. Return to a simmer and gradually add escarole. Cook 2 minutes, until escarole is tender.

  • Ladle into bowls. Top with shaved Parmesan and drizzle with olive oil, if using.

Nutrition Facts

257 calories; 4 g total fat; 0 mg cholesterol; 415 mg sodium. 42 g carbohydrates; 15 g protein;