ZUPPA DI SCAROLA E CANNELLINE....

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ZUPPA DI SCAROLA E CANNELLINE

ESCAROLE AND WHITE BEAN SOUP

INGREDIENTS

• 1 15OZ CAN OF CANNELLINE BEANS
• 2 quarts water
• 2 bay leaves
• 1/2 cup extra-virgin olive oil, plus more for drizzling over the finished soup
• Salt
• 6 cups coarsely shredded escarole leaves (preferably the tough outer leaves), washed and drained.
• 8 cloves garlic, peeled and cut in half
• RED PEPPER SEEDS TO TASTE
• Pan-Fried garlic bread, optional

DIRECTIONS

Drain and transfer CANNELLINE BEANS to a 5- or 6-quart pot. Pour in 2 CANS of water, toss in the bay leaves, and bring to a boil. Adjust the heat to simmering, pour in ¼ CUP of the EVOLIVE OIL, and cook until the beans are HEATED THROUGH ABOUT 15 MINUTES. THE BEANS should be covered by about 1 inch of cooking liquid. Season the beans to taste with salt.

Heat the remaining 1/4 cup of oil in a small skillet over medium heat. Add the garlic, SALT AND PEPPER, OREGANO, AND RED PEPPERSEEDS and cook, shaking the pan, until GARLIC IS lightly browned. Stir in the escarole and cook, stirring occasionally, until the escarole is quite tender, about 15 minutes. ADD ESCAROLE TO POT OF BEANS AND FOLD IN.

Remove the pot from the heat AND LET REST FOR 15 MINUTES.

Serve, with CJOBOTTA garlic bread if you like.