Ingredients:
1 tablespoon olive oil
2 ounces bacon, cut into a ¼ inch dice (optional)
1 yellow onion, chopped
2 large cloves garlic, minced
2 stalks celery , diced
4 cups cooked white beans with cooking liquid or 2-15-ounce can cannellini beans, drained and rinsed
½ teaspoon red-pepper flakes
½ teaspoon salt
Fresh ground pepper
4 cups vegetable or chicken stock
1 large head escarole, leaves separated, washed and roughly chopped
Salt and pepper, to taste
Instructions:
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