Escarole And Bean Soup - Giada De Laurentiis

1. 1

   In a large heavy pot over medium temperature, heat the olive oil then add the garlic and saute until just fragrant (about 15 seconds).

2. 2

   Add the escarole to the pot, stir, and saute it until it has wilted, about 2 minutes; add a pinch of salt.

3. 3

   Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes.

4. 4

   Season with salt and freshly ground pepper, to taste, then pour into the serving bowls.

5. 5

   Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.