Step 1

Add the garlic and hot pepper flakes to a large pot along with 3 tablespoons of olive oil and begin heating the pot (if you're using onion add it here as well). Sautée the garlic for a minute or so and add the escarole and cook until wilted, about 3-4 minutes. Add salt, water, and beans. Cover and simmer for 10-15 minutes. Add salt and pepper to taste. You can, of course, simmer the mixture longer, if needed to develop more intense flavor.

Step 2

After moving the soup to your serving bowl, drizzle the remaining olive oil over the beans and escarole and grate a bit of Parmigiano-Reggiano over the soup. Serve the soup with a good quality bread (if you happen to live in the New York City area, then go and get some bread from Sullivan Street Bakery) and a glass of Ciro from Calabria. The soup makes a wonderful, stand-alone, lunch!