-
1
Put the beans in a bowl, cover with water, and soak for at least 8 hours or as long as overnight, replacing the water once or twice during the soak.
-
2
Drain and pick over the beans for stones or pebbles before cooking them.
-
3
Heat 2 tablespoons of the olive oil in a wide, deep soup pot (an enameled Dutch oven is perfect) over medium heat.
-
4
After a minute, add the onion, celery, and carrot, and season them with pinches of salt, a few turns of white pepper, and red pepper flakes to taste.
-
5
Saute the aromatics, stirring regularly, until the onion is going golden, the celery is translucent, and the carrot is softened, 12 to 15 minutes.
-
6
Add the beans, broth, and bay leaf to the pot and bring to a boil, then reduce the heat so the beans simmer gently.
-
7
Cook for 2 hours or until they're soft but not disintegrating.
-
8
(At this point, you could cool the beans in their cooking liquid and refrigerate them for a day or two or freeze them for up to a month.)
-
9
Meanwhile, heat the remaining 2 tablespoons olive oil in an 8-inch saute pan over low heat.
-
10
After a minute, add the garlic and cook it slowly for 8 to 10 minutes, until it has gone a pale gold and is sweetly aromatic, maybe starting to brown the tiniest bit around the edges.
-
11
When the garlic is good to go, turn the heat to medium-high and add a pinch of red pepper flakes.
-
12
Cook for 30 seconds, then add the escarole, piling it as high as it needs to go.
-
13
Add a large pinch of salt and a few turns of white pepper and toss to coat the escarole in some of the oil in the pan.
-
14
Cover the pan and cook for 4 minutes.
-
15
Remove the lid and toss the escarole again.
-
16
It should be wilted and greener than it was when it started, and the water and oil should have melded together into a nice, juicy pan sauce.
-
17
Add the escarole to the beans.
-
18
Serve the soup hot or chill it and ladle it out cold.
-
19
Finish each bowl with a splash of olive oil, a few turns of white pepper, and a couple of tablespoons of grated cheese, regardless of the temperature.
-
20
(That said, if you're eating it cold, chopped parsley, added in abundance, is very good for it.)
