Escarole With Beans — An Italian Peasant Soup
  1. In a 16 quart pot, add olive oil, cleaned and torn escarole leaves, chili pepper, and garlic.
  2. Cover and simmer over medium heat, stirring occasionally, until greens wilt down, about 10 minutes.
  3. Without draining, add cannellini beans and 1/4 tsp salt, stir to combine, and continue to simmer over medium heat for about 20 minutes.
  4. Turn off flame, and fold in parmesan until it has melted.
  5. Re-season to taste with salt, chili, and parmesan.
  6. Serve in bowls and top with additional parmesan.
Recipe Notes

One whole bulb of garlic is correct! No need to sauté.

Grate real parmesan from a block. You don’t need the cellulose and other fillers.

Serve with a crusty baguette to sop up the juices, and a tomato basil salad.