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
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.
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By 4ladyhusky_11847941
Oviedo, FL
on January 04, 2011
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My FIL always make something similar he called "Greens and Beans." He adds sausage to his so I do the same thing. I use turkey sausage. if you substitute kale, cook it a bit longer. That should get rid of any bitterness.
By cmalek
Texas
on September 30, 2010
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I couldn't find escarole at our local grocery store, so I subbed kale. I also added 2 cans of rinsed beans. This was so incredibly fast and good! It just proves that you don't need 50 ingredients for a recipe to be delicious. Even better the next day w/a little red-pepper flake. Yum!
By lorr2009
Albuquerque, NM
on August 16, 2010
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The recipe was so easy and so simple. I thought it would be bland, but that little bit of parmesan makes the difference. The soup is elegant and wonderful and great with toasted bread.
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