• prep: 0 hr
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servings:

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

• 1 sweet onion, halved
• 1 head of garlic, halved crosswise
• 1 medium carrot, scrubbed
• 2 sprigs parsley
• 2 (3-inch) sprigs rosemary
• 2 sprigs sage
• 2 cups dried cannellini beans, soaked overnight, drained
• 1/2 teaspoon freshly cracked black pepper
• 6 tablespoons olive oil, divided
• 2 garlic cloves, thinly sliced
• 2 bay leaves
• 1 tablespoon chopped parsley
• 1/2 teaspoon crushed red pepper flakes
• 1 head of escarole, leaves torn
• 1 ounce finely grated Parmesan

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