Escarole and Beans

Here is the recipe:

Ingredients

• 1 small head of escarole, cut into fine ribbons
• 1-2 cloves of garlic, peeled and thinly sliced°
• 450g (15 oz) boiled or canned cannellini or borlotti beans
• Water or broth, to cover
• 1/2 tsp hot pepper flakes
• Salt, to taste

To finish the dish:

• 1 slice of good, crusty bread, even better if homemade
• Olive oil
• Freshly ground black pepper

Directions:

• In a large pot, add the olive oil, pepper flakes, and garlic and cook on low heat, stirring occasionally, until softened (about 4-6 minutes).
• Then add a small head of escarole, sliced into very fine ribbons. Cover and allow the escarole to reduce, mixing from time to time so they absorb the flavor of the garlic and peppers.
• Then add the beans, along with enough water or broth to cover the ingredients. Cover and allow to simmer until the escarole and beans are quite soft, about 15-20 minutes.
• Serve the soup with toasted bread and a drizzle of extra virgin olive oil