Escarole, sausage and white bean soup (1 c)

1.5 c dried white beans, presoaked (or 2 cans)
2 quarts water
1/4 c olive oil
2 bay leaves
4 dried red chilies
8 cloves garlic, halved
2 italian sausages
6 cups shredded escarole

Let soup rest 10-15 minutes before serving.

Cook presoaked beans with bay leaves & 2 Tbsp olive oil for 1.5-2 hours or until tender. Add salt to taste. Add escarole, cook 15 minutes. Cook italian sausage in skillet, set aside. In skillet, heat 2 Tbsp olive oil. Saute garlic until lightly browned. Add red chiles, cook a minute. Place 1 ladleful of soup in skillet, stir to mix, then return contents to soup. Add sausage.

Serving Size: makes 6 1c servings