This soup is by far one of the easiest soups you can make. It’s done in less then 25 minutes and perfect for those busy weeknights or chilly cold weekends. It’s an Italian favorite for sure. Top with some parm and crushed red pepper and with a glass of vino. You are set.

Ingredients: 

1 lb Escarole, chopped 

2 garlic cloves, minced 

1 small onion, diced 

Salt & Pepper, to taste 

2 tablespoons Evoo 

32oz of broth of choice 

2 cans cannellini beans, drained and rinsed

1 small piece parmigiano reggiano, optional of course but totally worth it

Crushed red pepper flakes, garnish and optional 

parmigiano reggiano cheese, garnish and optional

Preparation:

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions cook for about 3 minutes until translucent, add garlic and saute until fragrant, about 30 seconds. Add the escarole and saute until wilted, about 2-3 minutes. Add salt and pepper, Add the chicken broth, beans, and Parmesan cheese rind. Cover and simmer until the beans are heated through, about 5 minutes. Serve and garnish