Escarole and Cannellini Bean Soup

A more humble, nourishing supper you will not find. Works wondrously alongside fettucine with homemade tomato sauce. Classic.

Escarole and Cannellini Bean Soup

3 tablespoons olive oil
8 garlic cloves, minced
2 pounds escarole, chopped
8 cups good-quality low sodium chicken broth, preferably homemade
5 1/2 cups cooked cannellini beans, or three 15 oz cans, drained and thoroughly rinsed
A healthy chunk of parmesan rind
salt and freshly ground black pepper to taste (about 2 teaspoons of each)

1.) Heat oil in your Dutch oven over low-medium heat. Add garlic and saute for about a minute, stirring constantly throughout.

2.) Add escarole, in batches if necessary, stir to coat with the oil and fragrant garlic, and continue to cook until wilted.

3.) Add beans, broth, chunk of Parmesan rind, and the salt and pepper. Simmer gently for 20 minutes.

4.) Season to taste with more salt and pepper, if necessary. Serve with good bread.

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