Italian Beans and Greens Soup

Instructions

1. If using dried beans: In a large bowl, combine beans with the 4 tablespoons (36 g) kosher salt and the baking soda. Cover with 3 quarts (3L) cold water, stirring to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse beans thoroughly, then add to a pressure cooker or large pot with bay leaves and 1 whole clove garlic. Cover beans with water by 1 inch, add a generous pinch of salt, and cook at high pressure for 25 minutes or at a gentle simmer until beans are tender, about 1 hour (cooking times when not using a pressure cooker can vary significantly depending on the exact type and age of the beans). Discard bay leaves.
2. Alternatively, you can skip this step and use canned beans when called for below.
3. In a large pot or Dutch oven, heat olive oil with the sliced garlic and red pepper flakes over medium heat until garlic is just starting to turn golden, about 2 minutes. Add escarole along with 4 cups water. Bring to a boil over high heat, then reduce heat to a simmer and cook until escarole is very tender, about 20 minutes.
4. Add drained beans (reserve bean-cooking liquid), and cook until beans are beginning to break down and thicken the soup, about 15 minutes. If soup becomes too thick, add reserved bean-cooking liquid as needed to thin to desired consistency, or add water if using canned beans. Season with salt. Serve, spooning soup onto toasted croutons, then garnish with black pepper, a drizzle of olive oil, and an optional sprinkling of grated cheese.