Escarole and Bean Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Tbs olive oil
  • 3 cloves of chopped garlic
  • 1 bunch escarole, chopped
  • 4 cups low sodium chicken broth (I use Greenway organic)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • Salt & pepper to taste
  • Parmigiana cheese
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the garlic and saute until fragrant, about 30 seconds (don't let it brown).
  3. Add the cleaned and chopped escarole and saute until wilted, about five minutes.
  4. Add the chicken broth and beans.
  5. Cover and simmer until the beans are fully cooked, 10-15 minutes.
  6. Season to taste with salt and pepper.
  7. Ladle into bowls and sprinkle with parmigiana cheese.
Notes
You can drizzle a teaspoon of additional olive oil over each bowl before serving. I like to served this soup with a few slices of toasted bread.
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2013/01/escarole-and-bean-soup/