Categories: Soup

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pound escarole, chopped
• Salt
• 4 cups low-salt chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (1-ounce) piece Parmesan
• Nutmeg, Lightly flavor to taste
• 1 Lemon zest + Juice
• Freshly ground black pepper
• 6 teaspoons extra-virgin olive oil
• Serving suggestion: crusty bread

Directions

1. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat.

2. Add the garlic and saute until fragrant, about 15 seconds.

3. Add the escarole and saute until wilted, about 2 minutes.

4. Add a pinch of salt.

5. Add the chicken broth, beans, and Parmesan cheese.

6. Cover and simmer until the beans are heated through, about 5 minutes.

7. Add nutmeg

8. Add lemon zest & juice

9. Season with salt and pepper, to taste.

10. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

11. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/escarole-and-bean-soup-recipe.html?oc=linkback

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