Escarole and Bean Soup

My grandmother's recipe:

1 head of escarole, chopped
2 16 oz. cans of cannellini beans (Italian white kidney beans)
32 oz. vegetable or chicken stock (I like Trader Joe's Low Sodium Vegetable Broth)
4 cloves garlic, chopped
1 Tbsp olive oil
1 bay leaf (optional)


In a large saucepan or soup pot, saute garlic in olive oil until fragrant. Add chopped escarole, bay leaf, and vegetable or chicken stock. Bring to a boil. Cover and simmer for 30 minutes. Drain beans and add to soup.

Tastes great with parmesan or romano cheese on top, and it always tastes better the next day if you can wait that long.