This traditional Italian bowl of yum is a family favorite on my mother’s side of the family. So easy to make and a nutritional powerhouse!
2 heads of escarole chopped (preferably organic)
2 cloves of garlic minced
1 clove of garlic for beans
4 tablespoons of olive oil
1 small onion
1 bay leaf
1 celery stalk cut in half
¼ cup bone broth (optional)
¼ teaspoon of crushed red pepper flakes
2 cups of cannellini beans (I prepare my own…directions below)
Salt to taste (Himalayan Pink Salt)
Cooking the beans:
Soak 2 cups of cannellini beans overnight. In the morning rinse well and place in pot.
Cover beans with water about 2 inches above the beans.
Bring to a boil and reduce to a medium simmer.
Add 1 clove of garlic, celery stalk, onion, bay leaf and 2 tablespoons of oil.
Cook until beans are tender about 1 hour. Discard vegetables before adding to escarole.
Sauté minced garlic in 2 tablespoons of olive oil until fragrant…about 1 minute.
Add chopped escarole and (¼ cup bone broth)…allow to wilt.
Add the cannellini beans and season with salt and crushed pepper.
Simmer for about ½ hour until flavors are incorporated.