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Giada De Laurentiis

Escarole and Bean Soup


Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic chopped
  • 1 lb escarole chopped
  • salt
  • 4 cups low salt chicken broth
  • 1 15 ounce can cannellini bean drained and rinsed
  • 1 1 ounce piece parmesan
  • Freshly ground black pepper
  • 6 tablespoons extra virgin olive oil

Method

  1. 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.
  2. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
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