CREAMY GARLIC, CANNELLINI BEAN & ESCAROLE SOUP WITH PARMESAN RECIPE - (4.3/5)

Creamy Garlic, Cannellini Bean & Escarole Soup with Parmesan Recipe - (4.3/5) image

Provided by KatrinaB

Number Of Ingredients 11

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2 tablespoons extra virgin olive oil
2 cloves fresh garlic
1 medium carrot,diced
1/2 large white onion, diced
1 can cannellini (white Italian kidney) beans, rinsed
1 cup half & half
3 cups reduced sodium vegetable broth
1 head escarole, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup shredded Parmesan cheese

Steps:

Heat heavy saucepan or dutch oven over medium heat. Coat the bottom of the pan with oil. Crush garlic and add to oil. Stir 3-4 minutes. Remove garlic and set aside. Add carrot and onion and saute 5 minutes. Finely chop reserved garlic and return to the pot Add Cannellini beans. Slowly pour in the half and half and stir. Next add the vegetable broth and escarole and stir. Season with salt and pepper Simmer uncovered for about 10 minutes Ladle into bowls and top each serving with 1 tablespoon Parmesan cheese.