Tommy Lasorda's Minestra e Fagioli

• 1 pound cannellini dried beans or 2 19-ounce cans cannellini, drained
• 4 heads escarole, about 3 pounds, washed (or the same weight of Swiss chard, dandelion greens or endives)
• 1/4 cup olive oil
• 5 cloves garlic, finely chopped
• 1/4 pound pepperoni, thinly sliced and halved
• A pinch of fresh parsley
• A pinch of oregano
• Salt and freshly ground pepper to taste

1. Soak the dried beans in water overnight.
2. Drain.
3. Blanch the escarole in lightly salted boiling water for three minutes.
4. Drain and chop coarsely.
5. Heat the olive oil in a heavy pot over medium heat and saute the garlic until golden.
6. Add the pepperoni, parsley and oregano and saute for one minute.
7. Add the beans, the escarole and three-quarters cup of water.
8. (If using canned beans, add the beans to the pot 10 minutes before the end of the cooking time.)
9. Season with salt and pepper.
10. Cover and cook over medium heat for 30 minutes, stirring occasionally.
11. Add one or more tablespoons of water during the cooking, if necessary.

beans, swiss chard, olive oil, garlic, pepperoni, parsley, oregano, salt

Taken from cooking.nytimes.com/recipes/11098 (may not work)