Step 1

Drizzle 3 tablespoons of olive oil in a large pot set over medium-high heat.

Step 2

Lower the heat to medium, add 1 medium diced onion and saute for about 5-7 minutes until soft.

Step 3

Add the minced garlic (3-4 cloves) and diced celery (2-3 stalks) and saute for a couple of minutes.

Step 4

Season with salt and pepper and if desired, a pinch or two of red pepper flakes.

Step 5

Add approximately 3 cups of vegetable stock and allow to simmer and reduce until vegetables are soft. This can take about 15-20 minutes.

Step 6

Add the cooked (or canned) white beans and simmer for another 10 minutes or so.

Step 7

Taste and adjust seasonings.

Step 8

Add the coarsely chopped head of raw escarole and simmer until the greens are tender.

Step 9

Serve with a slice of whole wheat bread and garnish with freshly grated cheese, chopped parsley, a drizzle of olive oil and if desired a squirt of lemon juice.