Escarole with Cannellini Beans

Ingredients

• 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
• ½ teaspoon freshly cracked black pepper
• Kosher salt
• 6 tablespoons olive oil, divided
• 2 garlic cloves, thinly sliced
• 2 bay leaves
• 1 tablespoon chopped parsley
• ½ teaspoon crushed red pepper flakes
• 1 head of escarole, leaves torn
• 1 ounce finely grated Parmesan
• Kosher salt, freshly ground pepper

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