Escarole and Bean Soup
Description
A warm, delightful soup that is super easy to make. Serve with a crusty bread.
Ingredients
1/2 cup olive oil
3 garlic cloves, peeled and minced
48 oz. jar cannellini beans/Great Northern beans
1 cup bean, chicken or vegetable broth
2 large bunches of escarole, radicchio or endive, cleaned chopped and cooked
salt and pepper to taste
Parmesan cheese
Directions
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Wash escarole, cut off bottoms, and chop into bite-sized pieces. Cook in boiling water about 5 minutes in large pot. Drain, rinse with cold water and then squeeze out excess water. Set aside. In same pot, heat oil over medium heat. Add garlic and saute 2 minutes. Stir in beans and their juices. Add broth, escarole, salt and pepper. Lower heat and cook for 5 minutes till heated through. Add broth till you have the consistency that you want. Serve with Parmesan cheese on top.