1/2 head escarole, chopped

1 onion, slivered

2 cloves garlic, minced

2 cups cooked cannellini beans

2 tomates, chopped

olive oil

salt and pepper

1/2 cup fresh breadcrumbs

In dutch oven, saute onion and garlic in olive oil over medium heat. Add tomatoes and saute briefly. Add beans and bring to a simmer. Add escarole and continue cooking until escarole wilts and cooks down. Meanwhile, toss breadcrumbs with 1 clove minced garlic and olive oil. Toast in small skilet until browned and crisp. When beans and escarole are ready, serve in large shallow bowls and sprinkle with toasted breadcrumbs.