Escarole and White Bean Soup

• 6 quarts water
• 1 pound dried cannellini beans, soaked overnight and drained
• 4 fresh bay leaves
• 3 tablespoons extra-virgin olive oil
• 1 1/2-pound head green kale or cavolo nero, tough stems removed, leaves washed and coarsely shredded
• 12-ounce head escarole, tough stems removed, leaves washed and coarsely shredded
• 2 tablespoons kosher salt, plus more as needed
• 1/2 cup extra-virgin olive oil, plus more for serving
• 10 garlic cloves, sliced
• 7 whole dried peperoncini
• Grated Grana Padano or Parmigiano-Reggiano, for serving

1. Boil the 6 quarts water with the drained beans and the bay leaves in a large soup pot.
2. Adjust the heat to a rapid simmer, pour in the olive oil, and cook partially covered until the beans are halfway cooked, about 30 minutes.
3. Add the kale, and cook uncovered for an additional 15 minutes.
4. Add the escarole and 2 tablespoons salt, and cook until the beans and greens are tender and the soup has reduced to about 4 quarts, another 20 to 30 minutes.
5. To finish the soup: Heat the 1/2 cup olive oil in a skillet over medium-low heat.
6. Toss in the garlic and peperoncini and cook, stirring occasionally, until garlic is golden and fragrant, about 2 to 3 minutes.
7. (Do not let the garlic or peperoncini burn.)
8. Carefully add a few ladles of soup to the skillet, let simmer a minute or two, then pour the contents of the skillet back into the soup pot.
9. Taste for salt, return the soup to a simmer, and cook another 10 minutes, to blend the flavors.
10. Remove the peperoncini.
11. Serve with a drizzle of olive oil and grated cheese.

water, cannellini beans, bay leaves, extravirgin olive oil, green kale, head, kosher salt, extravirgin olive oil, garlic, peperoncini

Taken from www.epicurious.com/recipes/food/views/escarole-and-white-bean-soup-385204 (may not work)