Escarole and White-Bean Soup

• 1 1/2 cups cannellini, Great Northern, baby lima, or other small dried white beans
• 2 quarts water
• 2 bay leaves
• 1/2 cup extra-virgin olive oil, plus more for drizzling over the finished soup
• Salt
• 6 cups coarsely shredded escarole leaves (preferably the tough outer leaves), washed and drained
• 8 cloves garlic, peeled and cut in half
• 4 to 6 whole dried peperoncini (hot red peppers)
• Pan-Fried Garlic Bread (page 53), optional

1. Cold-soak or quick-soak the beans according to the directions on page 84.
2. Drain and transfer to a 5- or 6-quart pot.
3. Pour in 2 quarts of water, toss in the bay leaves, and bring to a boil.
4. Adjust the heat to simmering, pour in 1/4 cup of the olive oil, and cook until the beans are tender, 1 to 1 1/2 hours.
5. By the time the beans are tender, they should be covered by about 1 inch of cooking liquid.
6. Season the beans to taste with salt.
7. Stir in the escarole and cook, stirring occasionally, until the escarole is quite tender, about 15 minutes.
8. Remove the pot from the heat.
9. Heat the remaining 1/4 cup oil in a small skillet over medium heat.
10. Add the garlic and cook, shaking the pan, until lightly browned.
11. Add the whole peperoncini and cook, shaking the pan, just until the peppers change color, about 1 minute or less.
12. Remove from the heat, and carefullyit will sputter quite a bitpour one ladleful of soup into the skillet.
13. Swirl the pan to blend the two, then stir the panful of seasoned soup back into the large pot.
14. Check the seasoning and let the soup rest off the heat, covered, 10 to 15 minutes.
15. Serve, with the garlic bread if you like.

cannellini, water, bay leaves, extravirgin olive oil, salt, escarole leaves, garlic, peperoncini, pan

Taken from www.epicurious.com/recipes/food/views/escarole-and-white-bean-soup-375076 (may not work)