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Escarole and White Bean Soup

Ingredients

  • 3 quarts water
  • 1/2 pound dried small white beans or cannellini beans
  • 2 bay leaves
  • 1 Tablespoon olive oil
  • 1 head escarole, trimmed and shredded
  • 1 Tablespoon kosher salt
  • 1/4 cup olive oil
  • 5 cloves garlic, sliced
  • 1/2 teaspoon dried red pepper flakes
  • grated Parmesan for serving

Instructions

  • Soak the dried beans overnight, then drain them.
  • Bring the water to a boil in a large soup pot while you wash, trim and slice the escarole.
  • Add the drained beans, bay leaves and ! Tablespoon olive oil to the soup pot. Bring to a boil, then reduce the heat to a simmer. Cook partially covered about 45 minutes. (If you're using kale, add it after 30 minutes.)
  • Add the escarole and salt and cook another 20-30 minutes.
  • In a small skillet or saucepan, heat the 1/4 cup olive oil and add the garlic slices and red pepper.Cook, stirring, about 2-3 minutes until the garlic is golden. Add a lade or two of soup broth to the skillet and simmer a minute or two, then pour everything back into the soup pot.
  • Taste for salt and add more if needed. Simmer another 10 minutes or so.
  • Serve with grated Parmesan.