3 heads escarole (endives)
2 cans northern beans
3 lg. cloves garlic, diced
3 tbsp. olive oil
Salt
Pepper to taste

Wash and boil greens until tender; drain. In another large saucepan put oil, heat and add garlic and saute until brown, then add beans and endives. Season to taste and heat. Simmer together about 20 minutes. Serve in large soup dishes. Serves 4-6 people.