Escarole And White Bean Soup

1. 1

   In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.

2. 2

   Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.

3. 3

   In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.

4. 4

   Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.

* Per serving · 4 servings · Values may vary.

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