Escarole and White Bean Soup

Name: Escarole and White Bean Soup
Yield: makes 4 quarts
Ingredients: 6 quarts water; 1 pound dried cannellini beans, soaked overnight and drained; 4 fresh bay leaves; 3 tablespoons extra-virgin olive oil; 1 1/2-pound head green kale or cavolo nero, tough stems removed, leaves washed and coarsely shredded; 12-ounce head escarole, tough stems removed, leaves washed and coarsely shredded; 2 tablespoons kosher salt, plus more as needed; 1/2 cup extra-virgin olive oil, plus more for serving; 10 garlic cloves, sliced; 7 whole dried peperoncini; Grated Grana Padano or Parmigiano-Reggiano, for serving

December 14, 2011

Escarole is in the chicory family, the bitter dark-green vegetables that Italians love. Escarole played such a big role in the cooking of Italian Americans because it seemed to be one of the few chicory vegetables available here in the States. It is a very versatile and inexpensive vegetable as well: easy to grow, resilient to cooler weather, and giving a large yield per head. The outer leaves can be used in soups, braised with garlic and oil, or stuffed; the tender center white leaves are great for salads. This is an Italian recipe, but the ingredients are adapted to include the local ingredient kale, much loved and eaten in the States.

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