Ingredients:

• 1 large onion, peeled and cut in half
• 1 pound King City Pink beans (or another similar bean), picked over, rinsed, and soaked overnight
• 3 ribs of celery
• 2 carrots, peeled
• 4 large cloves of garlic
• 1 large head of escarole
• 2 bay leaves
• Red pepper flakes to taste
• Kosher salt and freshly ground black pepper to taste
• Water
• Vinegar to taste
• Minced parsley to taste
• Frog Hollow Farm Olive oil to finish

Method:

1. In a large pasta pot, combine the pre-soaked beans, carrots, onion halves, garlic cloves, celery, bay leaves, and red pepper flakes. Add water to cover the ingredients by at least 2 inches and include a splash of olive oil. Cook for at least 1 hour, or until the beans are tender.
2. Meanwhile, bring salted water to a boil in a medium-sized pot.
3. Wash, core, and chop the escarole. Blanch it in the boiling salted water for a few minutes, then drain.
4. In a large sauté pan, add a few thin slices of garlic, salt, and red pepper flakes. Add the blanched escarole and sauté until lightly browned. Set aside.
5. Remove the onions, carrots, bay leaves, and celery from the bean pot. Add the sautéed escarole and garlic to the pot and bring to a light simmer. Cook for an additional 15-20 minutes.
6. Allow the soup to cool, then refrigerate overnight.
7. To serve, reheat the soup and bring it to a strong simmer. Ladle the soup into a bowl and drizzle with Frog Hollow Farm olive oil!