Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 garlic cloves , chopped

  3. 1 pound escarole, chopped

  4. Salt

  5. 4 cups low-salt chicken broth

  6. 1 (15-ounce) can cannellini beans , drained and rinsed

  7. 1 (1-ounce) piece Parmesan

  8. Freshly ground black pepper

  9. 6 teaspoons extra-virgin olive oil

  10. Serving suggestion: crusty bread

Instructions Jump to Ingredients ↑

  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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