This is a great, simple and tasty soup with only a very few ingredients. Start by sautéing:
3 tablespoons olive oilAdd:
2 cloves of garlic, minced
half an onion, chopped
a pinch of red pepper flakes
1 lb escarole, choppedand stir until the escarole is wilted. Add:
15 oz cooked cannellini beansand simmer for 15-20 minutes. Salt to taste, if you're using water.
1 quart water or stock (I used chicken stock)
Serve with a good helping of grated parmesan or Romano cheese and a drizzle of olive oil.