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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another dish that was part of my childhood. Ingredients:
3 tablespoons olive oil |
4 chopped garlic cloves |
1 head escarole, washed and coarsely chopped |
2 (14 ounce) cans low sodium chicken broth (use more or less depending on how soupy you like) |
1 (15 ounce) can cannellini beans |
toasted italian bread, slices |
red pepper flakes |
parmesan cheese, grated |
Directions:
1. Heat oil in large Dutch oven.
2. Add garlic and sauté until golden.
3. Add washed escarole and cover.
4. Stir occasionally until escarole wilts about 10 minutes.
5. Add chicken broth and beans.
6. Stir and heat through.
7. Place toasted Italian bread in soup bowls; ladle soup over bread.
8. Sprinkle with red pepper flakes and cheese as desired.
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