Escarole and White Bean Soup

Ingredients

• 1 ½ cups dried cannellini or other white beans, soaked overnight and drained
• 2 fresh bay leaves
• ½ cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 2 cloves garlic, crushed and peeled
• 2 whole dried pepperoncini
• 8 cups packed coarsely shredded escarole leaves, preferably the tough outer leaves, washed and drained
• 1 cup prepared tomato sauce
• 3 tablespoons chopped fresh chives

Instructions

1. 1
   Transfer the drained beans to a large Dutch oven.
2. 2
   Pour in water to cover by 2 inches, add the bay leaves, and bring to a boil.
3. 3
   Adjust the heat so the water is simmering, pour in 1/4 cup of the olive oil, and cook until the beans are tender, about 1 hour.
4. 4
   Drain the beans, reserving 1 cup cooking liquid.
5. 5
   Season the beans to taste with salt and discard the bay leaves.
6. 6
   Wipe the Dutch oven dry, and add the remaining 1/4 cup olive oil.
7. 7
   Add the garlic and peperoncini, and cook until they are sizzling and golden, about 2 minutes.
8. 8
   Add the escarole, and cook and stir until it begins to wilt, about 2 to 3 minutes.
9. 9
   Add beans, tomato sauce, and reserved cooking liquid.
10. 10
    Simmer until thick but still saucy, about 7 to 8 minutes.
11. 11
    Season with salt, and sprinkle with the chives.