2 bunches escarole
1 can crushed tomatoes (lg.)
1 lg. chunk locatelli cheese, cut into sm. pieces

Cut the leaves of the escarole in half across the entire head. Clean leaves well under running water. Drain escarole and in a large saucepan; layer some of the leaves. Then put a layer of tomatoes and cheese over the leaves. Layer more of the leaves and tomatoes and cheese. Makes about 3 layers. Top with rest of leaves. Add 1 can of water to cover the layers. Cover and bring to boil - lower heat and simmer until the escarole is softened.

Serve with crusty French bread.

See also Italian Minestra Soup.