12 ounces dried cannellini beans (about 1 ¾ cups), soaked overnight
6 large eggs
1 cup finely chopped flat-leaf parsley
½ cup grated Parmesan cheese
¼ cup all-purpose flour
½ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
½ medium onion, diced
3 cloves garlic, chopped
4 cups chicken/veggie broth
1 head escarole, coarsely chopped (10 cups)
¼ teaspoon ground pepper
Italian Bread, for serving, if desired
Drain the soaked beans and rinse. Place in a large pot and add water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours.
Meanwhile, preheat oven to 350°F. Line the bottom of a 9-by-13-inch baking dish with parchment paper.
Whisk eggs, parsley, Parmesan, flour and 1/4 teaspoon salt in a large bowl. Pour into the prepared baking dish. Bake until firm, about 15 minutes. Loosen the edges with a spatula. While still warm, invert onto a cutting board. Remove the parchment and cut the frittata into 1/4-inch cubes.
Heat oil in the pot over medium heat. Add onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 8 minutes. Stir in broth, scraping up any browned bits. Increase heat to high and bring to a boil.
Add escarole, the beans and the 1/4 teaspoon salt and pepper. Return to a boil. Cook until the escarole is just tender, 3 to 5 minutes. Serve the soup topped with the egg "croutons".
Serve with toasted Italian Bread if desired
Recipe adapted from: https://www.eatingwell.com/recipe/7882996/escarole-cannellini-bean-sausage-soup/