2 tablespoons olive oil
1 pound escarole, chopped
2 garlic cloves, chopped
6 teaspoons extra-virgin olive oil
4 cups low-salt chicken broth
Serving suggestion: crusty bread
Freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
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.