Escarole And Bean Soup - Giada De Laurentiis

Total Time: 22 mins Preparation Time: 12 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lb escarole, chopped roughly
• 1 pinch salt
• 4 cups unsalted chicken stock
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 ounce parmesan cheese, chunk (not grated)
• salt & freshly ground black pepper, to taste
• 6 teaspoons extra virgin olive oil, for garnish

Recipe

• 1 in a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds).
• 2 add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt.
• 3 stir in the broth, beans, and the piece of parmesan, then cover and let simmer for 5 minutes.
• 4 season with salt and freshly ground pepper, to taste, then pour into the serving bowls.
• 5 drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty italian bread.