Escarole and Bean Soup

By khojnicki

Ingredients

• 2 tbsp olive oil
• Sausage, cooked (optional)
• 2 garlic cloves, chopped
• 1 lb escarole, chopped
• 4 c reduced sodium chicken broth
• 1 15 oz. can cannellini beans, drained and rinsed
• 1 oz. chunk parmesan cheese
• Salt and freshly ground black pepper
• 6 tsp extra virgin olive oil
• Crusty bread, for serving

Preparation

Step 1

Heat the olive oil in a large, heavy pot over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Add the escarole and saute until wilted about 3 minutes. Add the chicken broth, beans, (sausage) and chunk of parmesan cheese. Simmer until the beans are heated through, about 5 minutes. Season with salt and pepper to taste.

Ladle the soup into bowls. Drizzle 1 tsp olive oil over each portion and serve with crusty bread.