Step-by-Step Instructions

1. 1.Sauté Garlic and Peperoncino

   Heat 1/2 cup of extra virgin olive oil in a large pan over medium heat. Add 5-6 sliced garlic cloves and a pinch of peperoncino (red pepper flakes). Cook until the garlic is golden brown, being careful not to burn it.

2. 2.Add Escarole and Season

   Add 1 head of chopped escarole to the pan. The escarole will cool down the pan, preventing the garlic from overcooking. Season with 1 teaspoon of salt.

3. 3.Prepare Cannellini Beans

   Ladle approximately half of the cannellini beans from the two 15oz cans into a separate bowl. Using an immersion blender, blend these beans until they form a creamy paste. Keep the remaining whole beans aside.

4. 4.Combine Beans and Stock

   Add the remaining whole cannellini beans to the pan with the escarole. Pour in the blended cannellini beans, which will act as a thickening agent. Finally, add 1 quart of chicken stock to the pan. Stir everything together and bring to a simmer.

5. 5.Assemble the Bowl

   Break 1-2 slices of toasted bread into pieces and place them at the bottom of a serving bowl. Ladle a generous amount of the hot escarole and cannellini bean soup over the bread, allowing the bread to soak up the broth.

6. 6.Garnish and Serve

   Garnish the soup with thinly sliced shallots (or red onion). Drizzle with a tiny bit more extra virgin olive oil. Grate a generous amount of Pecorino Romano cheese over the top, and finish with freshly ground black pepper. Serve immediately.