Ingredients:

2 cups dried cannellini beans (or borlotti beans, preferred)

14 oz escarole, thoroughly cleaned and chopped into strips

2 garlic cloves, thinly sliced

Oregano, to taste

Vegetable broth, as required

Extra virgin olive oil, for drizzling

1 fresh chili pepper, finely chopped

Salt, to taste

Freshly ground black pepper, to taste

Instructions:

Prepare the Beans:

Soak the Beans: Begin by placing the dried beans in a large bowl and covering them with cold water. Let them sit for about 12 hours to soak.

Rinse and Cook: After soaking, drain the beans and rinse them well. Transfer the beans to a pot, covering them with fresh water. Add a pinch of salt and bring to a boil. Reduce the heat to a simmer and cook the beans for approximately 2 ½ hours or until soft and tender.

Drain the Beans: Once fully cooked, drain the beans and set them aside.

Sauté the Aromatics:

Prepare the Garlic and Chili: Peel and slice the garlic into thin pieces. Finely chop the chili pepper.

Sauté: In a large pan or skillet, heat a small amount of extra virgin olive oil over medium heat. Add the garlic and chili pepper, sautéing until fragrant and golden.

Cook the Beans and Escarole:

Combine Beans and Aromatics: Add the cooked beans to the pan with the garlic and chili mixture. Sauté together for a few minutes, allowing the flavors to meld. Sprinkle with oregano for extra seasoning.

Add the Escarole: Wash the escarole thoroughly, then chop it into strips and add it to the pan with the beans.

Pour in Broth: Add enough hot vegetable broth to cover the escarole and beans. Stir everything together.

Simmer: Cover the pan with a lid and allow it to simmer for around 20 minutes, or until the escarole has softened and the flavors have melded.

Final Seasoning:

Taste and Adjust: After simmering, taste the dish and season with salt and freshly ground black pepper to suit your preference.

Serve:

Dish Out: Spoon the beans and escarole mixture into individual bowls.

Finish: Drizzle with a little more extra virgin olive oil and top with freshly ground black pepper.

Accompany: Serve the soup with slices of toasted bread for dipping.