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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
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