Prep 12 mins
Cook 10 mins
Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Simple, easy, delicious, and soothing!
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lb escarole, chopped roughly
- 1 pinch salt
- 4 cups unsalted chicken stock
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 ounce parmesan cheese, chunk (not grated)
- salt & freshly ground black pepper, to taste
- 6 teaspoons extra virgin olive oil, for garnish
- In a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds).
- Add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt.
- Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes.
- Season with salt and freshly ground pepper, to taste, then pour into the serving bowls.
- Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.
I used a can of white beans and a can of roman beans instead of the canellini beans. Also I added a can of diced tomatoes. It came out delicious.
This is excellent! The hunk of cheese is the key. I save the rinds from my blocks of parmesan and keep them in the freezer.
My husband DEVOURED most of this soup the minute it was done and he's not a big greens fan. I just used regular jarred parm and a can of great northern beans. The little bit of olive oil on the top makes it plus we had some good sesame artisan bread for dipping. So good! Will definitely make it again. Escarole is not always readily available, so I am wondering if another green might work with this soup - say kale or something.