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Escarole and Bean Soup

  • Level: Easy
  • Total: 22 min
  • Prep: 12 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

2 tablespoons olive oil

2 garlic cloves, chopped

1 pound escarole, chopped

Salt

4 cups low-salt 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

  1. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute 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 salt and pepper, to taste.
  2. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

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