Total: 22 min
Prep: 12 min
Cook: 10 min
Yield: 6 servings
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
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
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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