Escarole and White Bean Soup
Ingredients
- 1 1/2 cups dried cannellini or other white beans, soaked overnight and drained
- 2 fresh bay leaves
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- kosher salt
- 2 cloves garlic, crushed and peeled
- 2 whole dried pepperoncini
- 8 cups packed coarsely shredded escarole leaves, preferably the tough outer leaves, washed and drained
- 1 cup prepared tomato sauce
- 3 tablespoons chopped fresh chives
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