I always crave this country-style Italian soup when I am feeling really hungry. It’s comforting and filling, as the garlic bread soaks in broth with white beans and escarole. Canned beans just won’t work in this recipe, as the beans need to soak overnight so they cook up plump and creamy. Toasted chunks of garlic bread give each serving a magnificently thick texture. Day-old bread works, too. I like to drizzle a bit of extra virgin olive oil on top right before serving.

Ingredients:

Garlic Bread
1 baguette with a good crust
4 tablespoons butter, softened
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Soup
1 pound dried white beans
2 tablespoons olive oil
1 large Spanish onion, peeled and finely diced
3 ribs celery, finely diced
4 cloves garlic, minced
14 cups chicken stock, divided
1/4 cup julienned fresh basil
1 large head escarole, washed well and sliced into thick ribbons
1 tablespoon balsamic vinegar
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 loaf garlic bread (from recipe), torn into bite-size pieces
Extra-virgin olive oil, for garnish

Directions:

For the garlic bread: Preheat the oven to 375°F. Slice the baguette in half lengthwise. Place on a baking sheet, cut sides facing up. In a small bowl mix the butter with the garlic, oregano, and basil. Spread the butter on top of each cut side. Bake until crisp and light brown, 10 to 12 minutes.

For the soup: Place the beans in a deep bowl and add water to cover by 2 inches. Place in the refrigerator and soak overnight. Drain before using.

In a stockpot heat the olive oil over medium-high heat. Add the onion, celery, and garlic. Sauté for 15 minutes, stirring frequently. Add the beans and sauté for an additional 2 minutes. Add 12 cups of the chicken stock. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer 1^1/4 hours, or until the beans are tender. Remove from the heat. With a large spoon stir in the basil, escarole, vinegar, red pepper flakes, salt, and pepper. Add the pieces of garlic bread and stir into the soup. Return to medium-high heat. Stir well and add the remaining 2 cups chicken stock. Simmer for 10 minutes. Ladle into bowls and drizzle each with extra-virgin olive oil.

Makes 10 to 12 servings. Get a head start on your dinner by making two garlic breads—one to put in the soup, and one to serve on the side. For extra flavor sprinkle some freshly grated Parmesan cheese on top of the bread you serve on the side.