Escarole & Bean SoupSubmitted by: INFINITELIFE
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
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
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Prep Time: 12 minutes
Cook Time: 10 minutes
Yield: 6 servings
Vegetarian if you eat dairy, due to cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user LIMEGREENTEA.