Escarole e Fagioli from Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark V

Ingredients

• Salt
• pepper
• 3 large heads escarole, well washed to remove any grit, and coarsely chopped
• ½ bunch organic celery, chopped
• ½ small head Savoy cabbage, chopped
• 1 cup chopped Italian flat-leaf parsley
• 1 large fresh tomato, chopped, include juices
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon fennel seeds
• ⅓ cup extra-virgin olive oil
• 12 fresh basil leaves, chopped
• 12 ounces dry cannellini beans, picked over for stones and rinsed
• 8 large cloves garlic, sliced
• 4 quarts water