Escarole and Bean Soup

Level: Easy,

Total: 22 min

Prep: 12 min

Cook: 10 min

Yield: 6 servings

Ingredients

2 tablespoons olive oil

2 garlic cloves, chopped

1 pound escarole, chopped

Salt

4 cups low-salt chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1 (1-ounce) piece Parmesan

Freshly ground black pepper

6 teaspoons extra-virgin olive oil

Serving suggestion: crusty bread

Directions

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.