PHOTOGRAPHY: EMMA @ EMMASLITTLEKITCHEN.COM
What you will need:
 
  • 2 cups cannellini beans (white kidney beans) - You can use canned beans if you like, just drain and rinse them after opening.  Or, feel free to soak the dry beans overnight. The next day, bring them to a boil in a small pot of water, then turn down the heat and simmer until soft. Set beans aside.
  • 2 heads of escarole - shredded with a heavy knife
  • 10 large cloves of garlic - peeled and chopped coarsely.
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • 1/8 cup tamari
  • 1 tsp. sea salt (if you must)
  • Black pepper to taste
 
Gently heat olive oil and red pepper flakes in a large soup pot.

Add garlic and sauté gently until softened, but not browned. 

Add the shredded escarole and enough water to barely cover it.  Bring to a simmer and cook 30 minutes.
 
Now add the cooked cannellini, tamari, sea salt and black pepper to the soup pot. Simmer for a few minutes and serve!
 
Bon Appetite!