Escarole and White Bean Soup

Ingredients

• 2 (15 ounce) cans cannellini beans

• 1 medium head escarole, sliced finely (about 6 cups when cut finely)
• 2 cups low sodium chicken broth

• 1 (28 ounce) can peeled whole tomatoes
• 2 teaspoons oregano
• 3 tablespoons olive oil
• 6 garlic cloves, peeled and smashed
• 1-2 teaspoon aleppo pepper
• salt and pepper

Directions

1. 1

   In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.

2. 2

   Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.

3. 3

   In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.

4. 4

   Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.