Escarole and White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 head escarole, chopped
- 1 15 ounce can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add escarole and cook until wilted, about 5 minutes.
- Stir in cannellini beans and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the greens are tender.
- Season with salt, pepper, and red pepper flakes (if using).
- Serve hot, garnished with grated Parmesan cheese.
