• 1 1/2 cups cannelini beans (or other white beans) soaked overnight
  • 3 cups water
  • 2 bay leaves
  • 1 tsp. sea salt
  • 2 tbsp. olive oil
  • 1 onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 1/2 head escarole, chopped
  • 4 cups water, vegetable stock or chicken stock
  • 1/4 tsp. dried rosemary
  • 1 tsp. dried thyme
  • Sea salt and black pepper (to taste)

Discard soaking water from beans and cook with 3 cups fresh water.  Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower flame to simmer.  Cook 1 hour and 15 minutes.  Add 1 tsp. sea salt and continue cooking 30 minutes.  In a separate pot, saute onion and garlic in for 2-3 minutes.  Add escarole and cook until wilted.  Add 4 cups water, rosemary, thyme and cooked beans (puree 1/2 the beans in the food processor before adding to the soup pot). Bring all ingredients to a boil, then lower flame to medium and cook 15 minutes.  Season with sea salt and black pepper to taste.