There is a chill in the air and cooler weather is definitely on the way. Therefore, this is a wonderful, hearty soup to try now. Although this is more like a stew, you can certainly add or subtract broth to your desired consistency. Serve with homemade crostini for a nice hearty lunch.

INGREDIENTS
2-3 Tbs. olive oil
2-3 garlic cloves, thinly sliced
1/2 tsp. crushed red pepper flakes
1 oz. pancetta, chopped (optional)
1 head escarole (approximately 1 lb.), washed & chopped into bite-sized pieces
2 14 oz. cans cannellini beans, drained & rinsed
3-4 cups chicken broth
kosher salt & freshly ground pepper to taste
freshly grated parmesan
slices of rustic bread, grilled or toasted

DIRECTIONS
Heat a soup pot over medium-high heat and add enough olive oil to cover the bottom. Next, add the garlic, red pepper flakes, pancetta (if using) and sauté them for a minute or two. Then, add the escarole and stir to coat with the oil.

Continue sautéing, stirring occasionally, until the escarole begins to wilt.
Then, stir in the beans, lower the heat, add the broth (more if you like a soupier consistency) and season with salt and pepper. Continue to simmer for 10-20 minutes.

TO SERVE
Divide equally among four soup bowls, drizzle a little extra virgin olive oil over each serving, garnish with the parmesan and serve with a slice of good crusty bread.

NOTES
Alternatively, try a hot, italian sausage link, removed from its casing, instead of the pancetta. Adding a parmesan rind to the broth is also a nice addition.

Super quick, incredibly tasty, versatile (use as an appetizer with crostini or a side dish) and eye catching as well. Definitely a winning combination, that never disappoints!

INGREDIENTS
1 can navy beans or other small beans, drained, rinsed
1/2 lb. plum or cherry tomatoes, cut into small dice
1/2 tsp. kosher salt
freshly ground pepper
1/4 cup extra virgin olive oil
2 small cloves garlic, minced
generous portion of basil, julienned

DIRECTIONS
First, combine the beans and the tomatoes in a bowl. Then, season them with kosher salt, fresh ground pepper and set aside.

Next, heat the oil in a skillet, over medium heat. Add the garlic and stir until fragrant, but not browned, for about 1-2 minutes. You are just looking to infuse the oil with the garlic flavor.

Pour the warm garlic oil over the bean, tomato mixture and let stand for about 30 minutes. This will allow the flavors to meld. Finally, add the basil, toss to combine and serve with homemade crostini or crackers and serve as an appetizer. However, this can be served as a yummy side dish. It pairs quite well with any grilled meat or poultry dish. In addition, this can be kept at room temperature for several hours.

At first glance, this seems too simple to be so good. However, trust me, this really is amazingly tasty and it will soon become a favorite.