Escarole and Beans

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. 


Garlic Crostini:


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.