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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
Print Recipe Pin Recipe
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