2 bunches escarole
3 qt. water
2 whole cloves garlic, crushed
2 stalks celery, cut in half
2 carrots, cut in sm. pieces
1 lg. onion
Salt & pepper
Pepper (2 sticks) cut in chunks
1 can cannellini beans

Boil in 3 quarts water, garlic, celery, carrots and onions for 1 hour and 15 minutes.

Wash escarole very good and boil in another pot of water for 10-15 minutes. Drain escarole and add to soup broth along with pepperoni, cannellini beans; cook together for 1/2 hour. Add salt and pepper to taste.

Variation: Add cut up cooked chicken or ground beef made size of penny not cooked.