PHOTOGRAPHY: EMMA @ EMMASLITTLEKITCHEN.COM
What you will need:
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!