Escarole And Bean Soup
Serves 6
Recipe By: Giada De Laurentiis
2 tablespoons olive oil
2 garlic cloves -- chopped
1 pounds escarole -- chopped
Salt
4 cup low-salt chicken broth
1 can cannellini beans -- drained and rinsed (15-ounce)
1 piece Parmesan (1-ounce)
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Heat 2 tablespoons of olive oil in a heavy large pot over medium
heat. Add the garlic and saute until fragrant, about 15 seconds. Add
the escarole and saute until wilted, about 2 minutes. Add a pinch of
salt. Add the chicken broth, beans, and Parmesan cheese. Cover and
simmer until the beans are heated through, about 5 minutes. Season
with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive
oil over each.
Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 10 minutes
Yield: 6 servings
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