Tuscan Bean Soup - cooking recipe

Ingredients

1 lb. white beans (small), soaked overnight
2 Tbsp. olive oil
4 to 5 cloves garlic, minced
2 medium onions, chopped
3 carrots, sliced
fresh basil
crushed red pepper
8 oz. whole plum tomatoes
1 lb. escarole
8 c. water or chicken stock (add more water, if necessary)
salt and pepper

Preparation

In a large pot, saute garlic and onions in olive oil, then add soaked and drained white beans. Add carrots.
Squeeze and add plum tomatoes plus juice. Add fresh basil and a few pinches of red pepper. Cover with water or stock, salt and pepper to taste and cook for 1 hour. Adjust seasonings and cook until tender. Clean and cut escarole. Saute escarole in oil until it shrinks and add to soup.