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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.
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BourbonBelle 9 months agoAdded chopped onion, used kale when we couldn't find escarole. Great soup!
Antonino 2 years agoBoth my girls are figure skaters alway out into the cold. I always thought mom made the best! Yours was close . Thanks!
L11 3 years agoGreat standard beans and greens recipe. Try also adding marinated artichoke hearts. Super and hearty meal.
dennismoore567173 3 years agoWe had this today, substituting with ordinary white beans and adding italian sausage chunks. Fast & tasty, thanks!