Escarole and Bean soup

Escarole and Bean soup Ingredients

2 tablespoons olive oil	1 can cannellini beans drained and rinsed
4 garlic cloves chopped	1 piece Parmesan
1 pound escarole chopped	1 Freshly ground black pepper
1 Salt	6 teaspoons extra-virgin olive oil
4 cups low-salt chicken broth

Instructions for Escarole and Bean soup

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

Main Ingredient: EscaroleCuisine: Italian

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