Escarole soup

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



  1. 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.

  2. 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


Looking for Some thing Else?


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