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

Steps

1. 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.