Escarole and bean soup
From Stoneledge Farm
Ingredients
- 2 TBS olive oil
- 2 garlic cloves chopped
- 1 head escarole chopped
- Salt
- 4 cups low-sodium chicken broth
- 1 cup dried cannellini beans that have been cooked makes 2 cups cooked beans or 1 (15 oz) can cannellini beans, drained and rinsed
- 1 oz piece Parmesan
- Freshly ground black pepper
- 6 tsp extra-virgin olive oil
- Crusty bread for serving
Instructions
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds. Add the escarole and sauté until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, cannellini 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.