Cannellini Bean And Escarole Soup

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1 1/4 cups dried cannellini beans ( 1/2 pound), soaked overnight or quick-soaked and drained


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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