Beans and Greens

• 2 anchovies (or 3 small ones)
• 3 -4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cups chicken broth
• 2 (15 ounce) cans cannellini beans
• 1 head escarole
• 1 tablespoon tomato paste, heaping
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 teaspoon red pepper flakes
• parmesan cheese, grated (or Romano)

1. Wash escarole well and chop leaves in half.
2. Saute anchovies, onion, and garlic in oil in medium size pot until slightly brown, breaking up the anchovies as you go along.
3. Slowly add chicken broth stirring well.
4. Add tomato paste.
5. Add one can of beans with juice and one can without, escarole, salt, pepper and red pepper flakes.
6. Cover and simmer 20 minutes on med-low heat.
7. Serve in bowls and top with cheese.
8. Serve with fresh bread for dipping.

anchovies, garlic, olive oil, onion, chicken broth, cannellini beans, head, tomato paste, salt, pepper, red pepper, parmesan cheese

Taken from www.food.com/recipe/beans-and-greens-513808 (may not work)