This hearty soup is loaded with nutritious greens. It is perfect for taking the leftovers for lunch the next day.
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
4 cups organic chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
1 (1-ounce) piece Parmesan
Optional: grate more parmesan cheese and place on piles on a parchment lined baking sheet. Bake at 350 degrees until browned and holds it shape. Serve with the soup. NOTE: the parmesan crisps will melt when put in hot soup so you may want to serve them on the side.
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute 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.