Cannellini Bean and Escarole Soup

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 1/4 cups dried cannellini beans ( 1/2 pound), soaked overnight or quick-soaked and drained
2. Salt
3. 1 head of escarole (1 pound), cored
4. 1/4 cup extra-virgin olive oil
5. 1 small celery rib, finely chopped
6. 1 bay leaf
7. One 16-ounce can whole tomatoes, chopped, juices reserved
8. 2 tablespoons chopped parsley
9. 1 garlic clove, thinly sliced
10. 1 teaspoon chopped marjoram
11. 1/4 teaspoon crushed red pepper
12. Grilled peasant bread, for serving

1. In a medium saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until tender, about 2 hours. Keep adding water as necessary so the beans are always submerged in 1 inch of water. Remove them from the heat and season with salt.
2. Meanwhile, in a large saucepan of boiling salted water, cook the escarole for 3 minutes. Drain and coarsely chop.
3. Heat the olive oil in a large saucepan. Add the celery and bay leaf and cook over low heat until the celery is softened, about 5 minutes. Add the beans, their cooking liquid, tomatoes and their juices and simmer over moderate heat for 3 minutes. Add the escarole and simmer for 5 minutes. Discard the bay leaf. Season with salt and stir in the parsley, garlic, marjoram and crushed red pepper. Add a piece of grilled bread to each bowl, ladle in the soup and serve.