I use this recipe to cook the beans then I use Marcella Hazan’s White Bean Soup with Garlic and Parsley from Food52. I skip the parsley and cook the soup for 60 – 90 minutes. When cooking the soup this long there is no need to puree the beans. You will need to add more water or broth as the beans cook. I use vegetable stock. When ready to serve drizzle with a little extra virgin olive oil and a few cranks of fresh ground pepper. Crusty french bread completes the meal.
To add escarole rinse and roughly chop the greens then add to the soup in the last 10 – 15 minutes, cooking until the greens are tender.