1 large head escarole (well washed and coarsely cut)
2 garlic cloves, minced
1 can cannellini beans
bay leaves, cut up
In saucepan place chicken broth and escarole, bring to a boil and simmer for an hour. Brown garlic in the oil, then add cannelllini beans with their liquid and heat thoroughly. Combine with escarole and let simmer for 10-20 minutes. Stir with wooden spoon.