|Serves||4 to 6|
This soup is my adaptation of Lidia Bastianich’s recipe in Lidia’s Family Table; the addition of escarole was a suggestion from my co-worker Kathryn Yeomans.
|1||cup cannellini beans, soaked overnight|
|8||cloves garlic, peeled, plus 3 to 4 large garlic cloves, thinly sliced|
|5||Tbsp. extra-virgin olive oil, divided|
|¾||tsp. salt, plus more if needed|
|~||Pinch red pepper flakes|
|6||cups stale bread, cut into 2-inch chunks|
|8||cups roughly chopped escarole|
|~||Freshly ground black pepper|
Read more of Kelly Myers’ thoughts on repurposing old bread.
This content is from the Kelly Myers collection.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child