1cupdried cannellini beans that have been cookedmakes 2 cups cooked beans or 1 (15 oz) can cannellini beans, drained and rinsed
1ozpiece Parmesan
Freshly ground black pepper
6tspextra-virgin olive oil
Crusty breadfor 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.