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.
Photo: Escarole and Bean Soup Recipe

















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By suhysmurf
Old Saybrook, CT
on April 28, 2013
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So healthy, delicious and super easy to make.
By stuwojo814
new jersey
on November 12, 2012
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came out very good,simple i just added some carrots and potatoe Gnocchi.and the parm. cheese was an extra added taste.
By ssreltd
Schwenksville, PA
on June 08, 2012
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I needed a quickie soup I added a can of mushrooms but cut the chicken broth in half to avoid more salt and added more herbs. Very tasty.
Read all 139 reviews