Ingredients:
3 cloves garlic, crushed
2 tablespoons extra virgin olive oil
1 head escarole
2 cans cannellini beans, with juice
3 links Italian sausage, sliced and cooked
salt and pepper
1 teaspoon crushed red pepper flakes
freshly grated parmesan cheese or pecorino cheese
Directions:
Clean and separate escarole.
Gently simmer in water until leaves are wilted.
Drain.
Saute garlic in hot oil about 30 seconds.
Add escarole, turning frequently to coat with garlic and oil.
Add cannelini beans, sausage, salt and pepper, and red pepper.
Simmer gently until heated through.
Serve in soup bowls, and pass the Parmesan.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.