Escarole and Bean Soup Recipe


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

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