Escarole with Cannellini Beans

Serves: 4-6

Ingredients
2 bags chopped escarole leaves
1 (15 ounce) can of cannellini beans, drained and rinsed
10-12 cups cold water
1 (16 ounce) can of tomato purée or one jar of
your favorite marinara sauce
2 cloves garlic
2-4 tbsp olive oil
1 tsp sea salt
1/2 tsp fresh ground pepper
pinch of crushed hot pepper flakes (optional)

Directions:
In a large stock pot place chopped escarole and completely cover with water. I usually add a little more water so that there is space between escarole and water. Cover and bring to a boil. Add oil, canned tomato puree, garlic, salt, pepper and hot pepper flakes if using. Reduce to a simmer, cover and cook for about an hour. At this point, add your can of beans and simmer for an additional 15 minutes. Adjust seasoning and serve in your favorite bowl.