This simple 'beans and greens' soup, made with escarole and white cannellinis, is the perfect meal in a bowl on blustery day. - NBCNewsBETTER
and soak overnight. Rinse the beans and place in a pot. Cover with 7 to 8 cups water. Add the onion and bay leaves, bring to a boil, season with salt, and cook for 30 to 40 minutes until tender, skimming as necessary. Remove the onion and bay leaves and drain the excess water if there’s more than ½ cup., heat the EVOO over medium to medium-high heat. Add the shallots, sliced lemon, and garlic and cook for 3 to 4 minutes, flipping or stirring occasionally. Season with salt and pepper.
Excerpted from"RACHAEL RAY 50: Memories and Meals from a Sweet and Savory Life" by Rachael Ray. Copyright © 2019 by Rachael Ray. Excerpted by permission of Ballantine Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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