INGREDIENTS
4
large sprigs Basil
2
Bay leaves
1
head Escarole
1
Fennel, small bulb
1
head Garlic, cloves
1 tbsp
Lemon, zest
2 cups
Navy beans, dried
1
Onion, medium
2 tsp
Rosemary
1 cup
Castelvetrano olives, pitted
3 tbsp
Lemon juice, fresh
1
Kosher salt
3/4 tsp
Red pepper flakes
6 tbsp
Olive oil
4
thick 1-inch-thick slices Bread, country-style
8 oz
Feta