Escarole And Bean Soup

1. 1

   In a large saucepan, place chicken broth and escarole.

2. 2

   Be sure it is washed and coarsely cut.

3. 3

   Bring to a boil and simmer for 1 hour.

4. 4

   Gently brown the garlic in the oil.

5. 5

   Add the cannellini beans and their liquid and heat thoroughly.

6. 6

   Combine with the escarole and let simmer for 10 to 20 minutes.

7. 7

   Stir carefully with a wooden spoon.

8. 8

   This should have a soupy consistency; add more broth or water if necessary.

9. 9

   Serve with red pepper flakes and fresh grated cheese.

10. 10

    Hot Italian bread is necessary to soak up all flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.