White Bean and Escarole Soup

12 ounce dried cannellini beans, picked over and rinsed
2 tablespoons extra-virgin olive oil
4 or 5 cloves garlic, minced
2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery
3 leeks, white and light green part thinly sliced (about 3 cups)
Pinch of red pepper flakes
2 large heads escarole, well-washed and chopped
4 cups vegetable stock (recommend Imagine No-Chicken broth)
1 15-oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped)
½ teaspoon freshly ground black pepper
3 tablespoons chopped fresh basil (optional)
2 tablespoons chopped flat-leaf parsley (optional)

Soak the beans overnight, or use the quick soak method ^[1]. Drain. Place the beans in a large pot with water to cover by two inches. Bring to a boil, then reduce heat to a simmer and cook until beans are completely tender, about 45 to 75 minutes depending on the freshness of your beans.  If you’re not using them immediately, let the beans cool in the cooking liquid.  If you are using them now, drain and reserve the liquid.

Heat the olive oil over medium heat in a large heavy pot or dutch oven. Add the garlic, celery, leeks and red pepper flakes. Sauté for 10 minutes.

Add the escarole and cook for one minute, until it wilts. Add the beans, stock, tomatoes, pepper, and 2 cups of reserved bean cooking liquid. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the basil and parsley (if using) and serve.

Serves 8