1. In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes. 2. Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes. 3. In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn. 4. Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
