Escarole soup
Escarole and Bean Soup
Ingredients
two tablespoons olive oil
two garlic cloves, chopped
1 pound escarole, chopped
four cups reduced-salt chicken broth
one (15-ounce) can cannellini beans, drained and rinsed
one (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons further-virgin olive oil
Serving suggestion: crusty bread
Instructions
- Heat two tablespoons of olive oil in a heavy huge pot above medium heat. Add the garlic and saute until finally fragrant, about 15 seconds. Include the escarole and saute till 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 via, about five minutes. Season with salt and pepper, to taste.
- Ladle the soup into six bowls. Drizzle 1 teaspoon extra-virgin olive oil over every. Serve with crusty bread.
My Personal Notes
Categories:
Almost everything Italian
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