By Ginny Bucciaglia
1/2 cup extra virgin olive oil 6 cloves of garlic, chopped
1/2 onion chopped 1/2 cup white wine *optional
2 cans cannelini beans (drained) 1 head escarole, rough chop
3 cups chicken or vegetable broth (par boil for 5 minutes-drain)
3 cups water Salt and Pepper to taste
1 TBSP fresh thyme cayenne pepper to taste *optional
Heat the oil in an 8-quart pan. Add chopped garlic, onion and thyme. Sauté lightly, until onions are translucent Add wine (if using) and simmer 5 minutes. Gently stir in cannelini beans. Add escarole and steam 10 minutes. Add the broth and water. Bring to a boil, reduce heat and simmer together for 30 minutes, partially covered. Season with salt, pepper, and cayenne to taste. Taste and adjust seasoning. Serve atop Garlic crostini, see recipe below.
Toast 6 Italian or French bread slices in the oven until golden brown and crisp. Remove slices and rub with peeled garlic clove, then sprinkle with Parmesan cheese. Place a slice of the bread in each bowl and drizzle with olive oil. Ladle the escarole/bean soup over the bread. Serve with Italian grating cheese and fresh black pepper to taste.