John's Beans and Greens Soup

Preheat your stovetop by heating 2 tablespoons of olive oil in a saucepan over medium heat. Introduce minced garlic into the pan and cook, stirring constantly, until it reaches a state of vigorous bubbling and sizzling, approximately 20 seconds. Next, pour in the chicken broth and bring the mixture to a rolling boil. Allow it to simmer until the liquid has diminished by half, taking around 6 to 8 minutes. Add a small amount of red pepper flakes to the pan.

Now, incorporate cannellini beans into the saucepan and continue to cook until you can see the tops of the beans just barely above the surface of the liquid, also taking around 6 to 8 minutes. Introduce an anchovy fillet into the pan, along with some dried oregano and grated lemon zest. Let it simmer for 3 minutes.

Add a handful of escarole to the pan and gradually reduce the heat to a low simmer. Continue cooking, stirring occasionally, until the escarole has wilted and lost its crisp texture, approximately 5 minutes. Season your dish with a pinch of salt and pepper, then finish it off by drizzling in some extra-virgin olive oil and adding another small amount of red pepper flakes.