Escarole and Bean Soup

To cook beans:
2 cups dried Navy beans or cannellini beans (or 2 cans cooked beans)
6 cups water
1 tbsp salt

To cook escarole:
4 large heads fresh escarole
8 cups water

To cook rice:
1 cup arborio rice
2 cups water
½ tbsp salt

To make soup:
6 tbsp olive oil
2 garlic cloves, smashed or sliced
Kosher salt and freshly ground pepper to taste
fresh hot pepper, to taste (or hot red pepper flakes)
olive oil for drizzling
grated Parmigiano Reggiano

[mapanacci]

Looks amazing Marisa! Nothing like our Moms’ recipes added with your magic touch.