Braised Escarole & Cannellini Beans Recipe - (5/5)

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for finishing
• 2 large carrots, peeled and diced
• 1 medium onion, diced
• 2 large cloves garlic, minced
• 4 cups dried, cooked or canned, drained cannellini beans
• 1 bay leaf
• 1/4 teaspoon red pepper flakes
• 1/2 cup freshly grated Parmesan, plus more for finishing
• 24 ounces chicken stock
• 6 cups coarsely chopped escarole
• Sea salt
• Freshly ground black pepper
• Sliced country bread, toasted and drizzled with olive oil, for serving