Recipe

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• 1/3 cup extra virgin olive oil, divided
• 1 tbsp sliced garlic, divided (1-2 cloves)
• 1/2 tsp crushed red pepper flakes (to taste)
• 1 lb escarole, trimmed
• 1 tomato, chopped
• 1/2 cup carrot, finely chopped
• 1/2 cup celery, finely chopped
• 1 cup cooked white beans (canned are ok)
• 3 cups vegetable stock
• salt and pepper , to taste
• freshly grated parmesan cheese (to garnish ) (optional)

• 1 Put half the oil in a large pot and turn heat to medium. Add half the garlic and the the red pepper flakes. Stir occasionally until the garlic begins to color (About 2 min).
• 2 Add escarole and stir.
• 3 Add beans, stock, tomato, carrots, and celery.
• 4 Adjust heat to bring to a steady simmer; Cover and cook about 15 min, until escarole is tender.
• 5 Stir in the rest of the garlic and cook another minute.
• 6 Add salt and pepper to taste, drizzle with remaining olive oil, and serve topped with fresh parm (if using).