Escarole and beans

By marthamoo

Dom DeLuise cookbook

Ingredients

• 1 cup chicken broth
• 1 large head escarole, washed thoroughly
• 2 T olive oil
• 2 garlic cloves, minced
• 1 15 oz can cannelini beans
• 4 fresh basil leaves, cut up

Details

Servings 4

Preparation

Step 1

In a large saucepan place escarole and chicken broth. Bring to a boil and simmer for an hour. Gently brown garlic in the oil and add beans with their liquid and heat thoroughly. Combine with escarole and let simmer 10-20 minutes. Stir carefully with a wooden spoon. Should have a soupy consistency (add a little more broth or water if necessary). This is excellent with hot red pepper flakes, parmesan and crusty bread.