Source: Christophe Hille, A16.

Serves 2 to 4

INGREDIENTS

1 quart Cannelini beans, cooked and salted, left to rest in the cooking liquid
1 quart escarole, blanched, shocked in ice water and roughly chopped
1 small onion, diced
3 ribs celery, diced
8 ounces canned tomato, milled
2 cloves garlic, sliced paper thin
2 each bay leaves
Pinch of dry chiles
Abundant olive oil
Salt to taste

PREPARATION

1. In a large stock pot or rondeau, sweat the onions, celery in around a cup of olive oil.
   
   
2. Add the escarole and saute in the mixture to soften a bit.
   
   
3. Add the tomato and beans with enough of the bean liquid to cover the ingredients.
   
   
4. Bring to a boil and then simmer for just long enough to bring the flavors together.
   
   
5. Remove from the heat and add the sliced garlic and chile flakes.
   
   
6. Can be served immediately or cooled down and stored for later use.
   
   
7. Serve with a generous slice of grilled bread rubbed with garlic, and extra olive oil poured over the soup.