Start by washing the leafy escarole. Since escarole grows in the ground, it likely has soil or sand on it. Simply cut off the root and rinse the leaves thoroughly to remove any gritty substances

In a large pot or large Dutch oven, add 2 tablespoons of extra virgin olive oil and heat it over low-medium heat. Once the oil is hot, add 2-3 cloves of minced garlic, being careful not to burn the garlic, as it will lose its flavor.

Add the Tsp of red pepper flakes

Cut the escarole into one-inch segments and add to the pot. Cover and let saute for about 5-10 minutes. This will soften the leaves, and remove the bitter flavor

Add the cup of vegetable stock

Next, we need to add the white beans, including the juice from the can it includes the flavor of the beans and will thicken the broth.

Stir, cover, and simmer for 10-15 minutes

Top with your favorite grated Hard Italian cheese, and a drizzle of extra-virgin olive oil. Now your pot of escarole and beans is ready to serve in a large bowl