Escarole and Bean Soup (Giada De Laurentiis) |
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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
2 garlic cloves, chopped |
1 pound escarole, chopped |
salt |
4 cups low-salt chicken broth |
1 (15-ounce) can cannellini beans, drained and rinsed |
1 (1-ounce) piece parmesan |
freshly ground black pepper |
6 teaspoons extra-virgin olive oil |
serving suggestion: crusty bread |
Directions:
1. 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.
2. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
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