Escarole and Bean Soup

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Escarole and Bean Soup

original recipe food network courtesy of Giada De Laurentiis
Farmer's Market Greens Ladies Christy and Mary
Contains 55 grams of Protein
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Total Time 8 minutes
Course Soup
Servings 8.5 Cups
Calories 901 kcal

Ingredients
  

  • 2 Tablespoons Olive Oil
  • 2 Garlic Cloves chopped
  • 1 Pounds Escarole chopped
  • 2 Tablespoons Salt
  • 4 Cups Chicken Broth
  • 15 ounces Cannellini Beans
  • 1 ounce Parmesan
  • Black Pepper
  • 6 Tablespoons Virgin Olive Oil

Instructions
 

  • Heat 2 Tablespoons of Olive Oil in a heavy Large Pot over medium heat.
    2 Tablespoons Olive Oil
  • Add the Garlic and sauté until fragrant, about 15 seconds.
    2 Garlic Cloves
  • Add the Escarole and sauté until wilted about 2 minutes.
    1 Pounds Escarole
  • Add a pinch of Salt.
    2 Tablespoons Salt
  •  Add the Chicken Broth, Beans, and Parmesan Cheese. Cover and simmer until the Beans are heated through, about 5 minutes.
    4 Cups Chicken Broth, 15 ounces Cannellini Beans, 1 ounce Parmesan
  • Season with Salt and Pepper to taste.
    Black Pepper, 2 Tablespoons Salt
  • Ladle the Soup into 6 bowls. Drizzle 1 teaspoon Extra-Virgin Olive Oil over each.
    6 Tablespoons Virgin Olive Oil
  • Serve with Crusty Bread