45 ounce .5 can cannellini beans drained and rinsed canned
16 ounce canned tomatoes diced canned
6 cubes chicken bouillon
1 pound torn escarole
6 cloves garlic minced
3 tablespoons olive oil
1 onion diced
6 servings salt and pepper to taste
6 cups water
Equipment
pot
Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes.
Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes.
Add the garlic and cook 5 to 10 minutes more before serving.
