1 cup chicken stock
head escarole, cut into 1 inch pieces
3 tablespoons extra virgin olive oil
1 can cannellini beans
6 basil leaves, julienne
pinch crushed red pepper flakes
1 1/2 teaspoons chopped garlic
1/2 cup grated Parmesan cheese
Place the escarole and chicken stock in a large saucepan over medium heat, bring to a boil and simmer for one hour. Heat the olive oil in a saucepan over medium heat and gently brown the garlic. Add the beans with their liquid. Bring to a boil for about 4 minutes. Add the bean mixture to the escarole; add the basil and let simmer for about 20 minutes. Stir occasionally with a spoon. It should have a soupy consistency. Finish the dish by adding the pepper flakes. Ladle into bowls and serve with a good Italian bread and the cheese sprinkled on top. Serves 4 to 6.
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