Cannellini Bean And Escarole Soup

Ingredients

• 1 1/4 cups dried cannellini beans ( 1/2 pound), soaked overnight or quick-soaked and drained
• Salt
• 1 head of escarole (1 pound), cored
• 1/4 cup extra-virgin olive oil
• 1 small celery rib, finely chopped
• 1 bay leaf
• One 16-ounce can whole tomatoes, chopped, juices reserved
• 2 tablespoons chopped parsley
• 1 garlic clove, thinly sliced
• 1 teaspoon chopped marjoram
• 1/4 teaspoon crushed red pepper
• Grilled peasant bread, for serving

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