Italian Bean Soup
Taken from Giada De Laurentiis’ Everyday Italian. It’s so simple I didn’t even have to write anything down to remember how to make it. Vary the following amounts as you see fit. A whole head of escarole or chard will do for a main course for two.
In a stock pot, heat 2 to 3 tablespoons olive oil (or butter). Add at least two cloves of minced garlic, and a half to a whole yellow onion, sliced or chopped. (I also like to add sliced mushrooms at this point, but it may not be traditional.) Sautee over medium-low heat until soft.
Chop a head of escarole or a bunch of chard (without stems) into bite-size pieces, keeping in mind the pieces will shrink with cooking. You can also use a mix of escarole and chard. Wash and add to the pot. Increase the heat to medium, and cook until wilted (about 5 minutes or less).
Add 4 cups water or broth. You can use chicken bouillon cubes (probably two for 4 cups water) or chicken broth from a can, or any stock that you have on hand. Bring to a simmer.
Add 1 to 2 cans white kidney or cannellini beans. If you prefer to use dry beans, soak about a cupful overnight and then simmer until cooked before beginning the soup.
Let the soup simmer for 10 minutes or so. Add salt and pepper to taste. Serve hot with crusty baguette pieces.