Categories: Soup

Ingredients

• 2 tbsp. olive oil
• 3 garlic cloves, minced
• 2 bunches escarole, cut into bite-size pieces
• 2 15-oz. cans cannellini beans
• 32 oz. chicken broth
• 1/2 cup spaghetti sauce
• 1/2 tsp dried oregano
• 1/4 tsp pepper

Directions

1. In a large pan, heat oil over medium-low heat until hot. Add garlic and cook until softened, but not browned. Add as many escarole leaves as possible, stirring to wilt. Add remaining leaves in batches. Stir in beans with their liquid and remaining ingredients. Heat to boiling over high heat. Reduce heat to low and simmer 5 minutes.

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