Escarole And Bean Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 chopped garlic cloves
• 1 head escarole, washed and coarsely chopped
• 2 (14 ounce) cans low sodium chicken broth (use more or less depending on how "soupy" you like)
• 1 (15 ounce) can cannellini beans
• toasted italian bread, slices
• red pepper flakes
• parmesan cheese, grated

Recipe

• 1 heat oil in large dutch oven.
• 2 add garlic and sauté until golden.
• 3 add washed escarole and cover.
• 4 stir occasionally until escarole wilts about 10 minutes.
• 5 add chicken broth and beans.
• 6 stir and heat through.
• 7 place toasted italian bread in soup bowls; ladle soup over bread.
• 8 sprinkle with red pepper flakes and cheese as desired.