|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.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything