- 1 large bunch escarole
- 2 pounds red-skinned potatoes
- 1 medium onion (yellow or white)
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 quarts vegetable stock
- 1 bay leaf
- rind of a Romano cheese triangle (plus grated Romano for serving)
- ½ teaspoon red pepper flakes
- ⅓ teaspoon salt
- ⅓ teaspoon black pepper
- 2 15-oz cans cannellini or Great Northern beans (drained & rinsed)
- Start by preparing your escarole. Make sure your sink is clean and fill it halfway with cold water.
- Before washing the escarole, place it horizontally on your cutting board. Cut off and discard the root end. Slice the remaining escarole bunch into three equal parts. To make smaller pieces, you can cut those in half horizontally.
- Plunge your escarole into the water in the sink and swirl it around. The dirt will sink to the bottom. Transfer the escarole to a colander and give it a rinse. Let it drain while you continue with the recipe.
- Rinse and peel your potatoes. Set them aside.
- Peel and chop your onion. In a soup pot, heat your olive oil on medium high. Add the onions and stir them a bit. While the onions are cooking, press your garlic (discarding the skin). Cut up your potatoes into cubes or chunks.
- When your onions are tender, add your garlic to the pot and stir it in. Lower the heat a bit and let the garlic cook for about 30 seconds before adding your potatoes and vegetable stock.
- Add in the bay leaf, Romano rind and seasonings. Cover the pot, increase the heat to high, and let it come to a boil.
- When the pot is boiling, stir in your escarole. Let the soup come to a boil again before lowering the heat to a simmer. Partially cover the pot by laying a wooden spoon on the edge of the pot and letting the lid rest on it. Set a timer for 10 minutes.
- After 10 minutes, add your drained beans to the soup. Let the soup cook for another five minutes, then check to see if the potatoes are ready. The soup is done when the potatoes are fork tender.
- Serve the soup with grated Romano (or Parmesan for a milder option). Store leftovers in the refrigerator for up to six days.
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