2-3 tablespoons olive oil3-4 garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper flakes 1 head escarole, washed and chopped into bite-sized pieces 2 14 oz. cans cannellini beans, drained and rinsed Salt & freshly ground black pepper Freshly grated Parmesan Slices of rustic bread
Heat a soup pot over medium-high heat and add enough olive oil to cover the bottom. Add the garlic and red pepper flakes and sauté for a minute or two. Add the escarole and stir to coat with the oil. Sauté, stirring occasionally, until the escarole begins to wilt.
Stir in the beans. Lower the heat, add up to a cup of water (more if you prefer it soupier), season with salt and pepper, and simmer for five to ten minutes.
To Serve: Divide equally among four soup bowls, drizzle a little more olive oil over each serving, and garnish with the Parmesan. Serve with a slice of good crusty bread. Or, garnish with homemade croutons.