Escarole and Bean Soup
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.
More Recipes and Ideas:
Escarole Soup with Caesar Croutons, Three-bean Soup with Turkey Meatballs and Dijon Mustard Dumplings, Turkey-Escarole Soup with Farfalline, Bean Chili Recipes, Shrimp Creole Recipes, Butternut Squash Soup Recipes, Chicken Soup Recipes, Lobster Bisque Recipes, Pumpkin Soup Recipes