Beans and Escarole

To prepare beans and escarole, start by soaking the cannellini beans. Then pour them into a container, covering them with water, and let them sit for 12 hours 1. After this time, rinse the beans under running water 2, then pour them into a pot with plenty of water 3.

Add some bay leaves 4 and bring to a boil. Then cook over low heat for 2 and a half hours, removing the foam that forms on the surface with a ladle 5. Once cooked, drain the beans and keep the cooking water aside. Chop the chili pepper 6 and peel two garlic cloves.

In a large pan, heat the olive oil with the two peeled garlic cloves 7, then add the beans you previously cooked 8, and season with the chili pepper 9.

the oregano 10, the salt 11, and sauté for 5 minutes over medium heat. Then wash and cut the escarole into strips 12.

and add it to the beans 13. Pour in the bean cooking water or alternatively use vegetable broth (about 10.5 oz) 14. Cover with a lid 15 and cook over low heat for 20 minutes.

Meanwhile, prepare the croutons: slice a loaf of bread, line a baking sheet with parchment paper and distribute the bread slices, season with oil 16, salt, and pepper to taste, and then toast the croutons for 5 minutes at about 350°F or until golden brown 17. Once the bean and escarole soup is cooked, serve it still hot, accompanied by the toasted bread slices 18.