• 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


  • 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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