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Escarole and Beans

This makes a delicious healthy soup and goes great with some crusty bread on the side.
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes

Ingredients

  • 1 head escarole
  • 1 cup chicken broth
  • 2 Tbsp olive oil
  • red pepper flakes to taste
  • 2 cloves garlic chopped
  • 1 15 oz can of cannellini beans
  • fresh basil leaves
  • Parmesan grated

Instructions

  • Wash and chop (or chop and wash) the escarole and add to a large pot.
  • Add the chicken broth and bring to a simmer. Cover partially and cook for an hour or so.
  • Heat the olive oil in a saucepan and cook the chopped garlic and red pepper flakes until the garlic is softened but not very colored.
  • Add the can of beans and the liquid from the beans to the oil and garlic and heat through. Stir this into the escarole and cook another 10-20 minutes.
  • Ladle into bowls and top with grated Parmesan, more red pepper if you’d like, and a few pieces of chopped, slivered or torn basil. Add more olive oil if you’d like and serve.