Ingredients:
3 tablespoons olive oil
4 chopped garlic cloves
1 head escarole, washed and coarsely chopped
2 (14 ounce) cans low sodium chicken broth ( use more or less depending on how “soupy” you like)
1 (15 ounce) cans cannellini beans
toasted Italian bread, slices
red pepper flakes
parmesan cheese, grated
Directions:
Heat oil in large Dutch oven.
Add garlic and saute until golden.
Add washed escarole and cover.
Stir occasionally until escarole wilts about 10 minutes.
Add chicken broth and beans.
Stir and heat through.
Place toasted Italian bread in soup bowls; ladle soup over bread.
Sprinkle with red pepper flakes and cheese as desired.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.