1/2pounddried small white beans or cannellini beans
1head escarole, trimmed and shredded
1/2teaspoondried red pepper flakes
grated Parmesan for serving
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.
Escarole and White Bean Soup https://cheapcooking.com/escarole-and-white-bean-soup/ January 3, 2017