Escarole And White Bean Soup - cooking recipe

Ingredients

2 (15 ounce) cans cannellini beans
1 medium head escarole, sliced finely (about 6 cups when cut finely)
2 cups low sodium chicken broth
1 (28 ounce) can peeled whole tomatoes
2 teaspoons oregano
3 tablespoons olive oil
6 garlic cloves, peeled and smashed
1 -2 teaspoon aleppo pepper
salt and pepper

Preparation

In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.
Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.
In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.
Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.