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Escarole Soup Recipe

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This recipe for Escarole Soup, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Paul Maiella - Anita's Brother & Ceremony Escort


2 Tbsp olive oil
2 garlic cloves, chopped
1 lb escarole, chopped
4 cups of chicken broth
1 15 oz can of cannellini beans, drained and rinsed
1 (1 oz) piece of Romano cheese
freshly ground black pepper

1. Heat 2 tbsp of olive oil in a large pot over medium heat, add garlic and cook about 15 seconds.
2. Add the escarole and cook until wilted, about 2 minutes.
3. Add a pinch of salt.
4. Add the chicken broth, beans and Romano cheese.
5. Cover and simmer until the beans are heated through, about 5 minutes.
6. Season with salt and pepper to taste.




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