Escarole and Bean Soup

Ingredients

• 6 servings pepper black freshly ground
• 15 ounce .5 can cannellini beans drained and rinsed canned
• 6 servings serving suggestion: crusty bread 
• 1 pound endive chopped
• 2  garlic cloves chopped
• 4 cups low-salt chicken broth 
• 2 tablespoons olive oil 
• 6 teaspoons olive oil extra-virgin
• 1 ounce parmesan 
• 6 servings salt 

Equipment

• bowl
• ladle
• pot

Directions

1. Watch how to make this recipe.
2. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat.
3. Add the garlic and saute until fragrant, about 15 seconds.
4. Add the escarole and saute until wilted, about 2 minutes.
5. Add a pinch of salt.
6. 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.
7. Ladle the soup into 6 bowls.
8. Drizzle 1 teaspoon extra-virgin olive oil over each.
9. Serve with crusty bread.