Beans 'N Greens

One of my favorite comfort foods. "Beans 'n Greens" is another example of simple but delicious southern Italian peasant cooking. Cannellini beans, escarole, garlic, tomatoes, olive oil and basil over grilled crusty bread rubbed with garlic and topped with shredded pecorino cheese. This is my aunt Janet and uncle Joe's recipe.

Totally satisfying any time of year but especially during the fall and winter. You will love this!

Ingredients: - for 4 but increase ingredients in this ratio for more

3 cans cannellini beans rinsed and drained

1 head of escarole stub end cut off and the leaves roughly chopped

4 cloves of garlic divided - three minced for the soup and one whole for the bread

1 handful of fresh basil

5 whole canned San Marzano tomatoes, chopped or torn apart with your hands

2 cups chicken stock

2 tablespoons olive oil plus more at the table

Locatelli Pecorino cheese - grated

Thick sliced crusty bread like ciabatta - grilled or toasted
Crushed red pepper flakes to taste
Salt and pepper to taste

How to -

Bring a pot of water to a boil (a Dutch oven works well), add a pinch of salt and the escarole. Blanch for 2 - 3 minutes. Drain and set aside in a bowl.

Add olive oil to the same pot along with the beans and the minced garlic and sauté for 3 - 5 minutes

Add the chicken stock and tomatoes

Add the blanched escarole to the pot with the beans and tomatoes, heat on medium high for a couple minutes. Add a little water if it seems too thick.

Grill or toast a few slices of good crusty bread, rub both sides with a clove of garlic.

Put a slice of the garlic bread in the bottom of each soup bowl.

Ladle the beans and greens over the grilled bread, toss on some fresh basil and top with a sprinkle of grated pecorino cheese, a pinch of crushed red pepper flakes and a drizzle of good olive oil. 

ENJOY!