The Italian classic escarole and beans. This soup is the perfect blend of leafy greens and white beans like cannellini or navy cooked in broth until tender. It's not only super filling ...

To prepare beans and escarole, start by soaking the cannellini beans. Then pour them into a container, covering them with water, and let them sit for 12 hours (1). After this time, rinse the beans ...

Place the beans, ham hocks, chicken broth ... Note: When soup is finished, you may add to it 1 to 2 cups of cooked, chopped escarole, Swiss chard, or broccoli rabe for garnish if desired.