Escarole and Bean Soup
Time: 35 minutes
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
Garnish with Fresh Parsley
(Optional) Italian Sausage
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 and garnish with fresh parsley. Serve with crusty bread.
Based off a recipe from foodnetwork.com