Escarole and Beans



5 garlic cloves-minced

4 cups of chicken broth

1 pound escarole

1 can cannellini beans-rinsed and drained

1 chunk of parmesan cheese or 1 rind of parmesan cheese

Salt and pepper

3 Tbsp’s olive oil plus more for drizzle

Grated Parmesan for garnish



Saute garlic in the olive oil on low heat for about 30 seconds.   Add the escarole and saute until wilted.  Add the cheese, chicken broth and beans. Cover and simmer for 15 minutes. Season with salt and pepper.  Drizzle with olive oil when serving.

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