Recipes : Escarole and Bean Soup : Food Network

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Escarole and Bean Soup
Recipe courtesy Giada De Laurentiis

Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
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

Serving suggestion: crusty bread

Directions
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.
Serve with crusty bread.