Escarole and Bean Soup Recipe - (4.5/5)

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pound escarole, chopped and rinsed (I use 2-3 heads)
• Salt to taste
• 4 cups low-salt chicken broth
• 1 can (15 ounce) cannellini beans not rinsed
• 1 piece (1 ounce) Parmesan
• Freshly ground black pepper, to taste
• 6 teaspoons extra-virgin olive oil
• Red pepper flakes, to taste, optional