- Total: 22 min
- Prep: 12 min
- Cook: 10 min
- Yield: 6 servings
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Calories: 148 | Carbohydrates: 10g | Protein: 6g | Fat: 9.5g | Cholesterol: 0mg | Sodium: 390mg | Potassium: 551mg | Fiber: 5g | Sugar: 0g