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Escarole and Bean Soup Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 cloves garlic
1 pound escarole, chopped
Salt
4 cups low-fat chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread
Directions:
Directions:
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, beans and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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