Rinse and chop rapini in to ½ in long pieces
Place in a pan to blanch (while in the pan – get a bowl with ice and water ready to soak the blanched rapini)
Remove from heat after 3 minutes and immediately immerse in the ice cold water. This process helps reduce the bitterness.
Wash the escarole thoroughly! Chop in to ½ in – 1 in pieces
Place in to large soup pot with 4 tablespoons of olive oil, 1 tsp on minced garlic, salt and crushed red pepper
Saute to start the wilting process for 2 minutes
Add potatoes and beans along with the broth and simmer for 10 -15 minutes
Add rapini and simmer for another 10-15 minutes
May add more broth or water for desired consistency
Season to taste
Ladle in to bowl and drizzle some olive oil along with a few pieces of chopped garlic on top to serve