Escarole and Bean Soup

  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 450g escarole, chopped
  • Salt
  • 950ml low-salt chicken stock
  • 1 (400g) can cannellini beans, drained and rinsed
  • 1 (30g) piece Parmesan
  • Freshly ground black pepper
  • 6 tsp extra-virgin olive oil
  • Serving suggestion: crusty bread
Heat two 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 two minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about five minutes. Season with salt and pepper, to taste.
Ladle the soup into six bowls. Drizzle one teaspoon extra-virgin olive oil over each. Serve with crusty bread.

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