ESCAROLE AND BEAN SOUP RECIPE - (4.4/5)

Escarole and Bean Soup Recipe - (4.4/5) image

Provided by mytastytreasures

Number Of Ingredients 10

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped and rinsed (I use 2-3 heads)
Salt to taste
4 cups low-salt chicken broth
1 can (15 ounce) cannellini beans not rinsed
1 piece (1 ounce) Parmesan
Freshly ground black pepper, to taste
6 teaspoons extra-virgin olive oil
Red pepper flakes, to taste, optional

Steps:

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.