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Greens: Tuscan Cannellini & Escarole Soup

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 head escarole (1 1/4 lb) washed, torn into bite size pieces (11c.)
2 tablespoons olive oil
5 cloves garlic, finely chopped
1 1/2 teaspoons dried oregano
1/4 teaspoon dried red pepper flakes
7 cups chicken broth
2 cans white beans, rinse and drain (cannellini or great northern)
salt and pepper to taste
1/2 cup grated parmesan cheese


Recipe

Blanch escarole in large pot of lightly salted boiling water until tender, about 5 minutes. Drain into a colander. Meanwhile, heat the oil in a large saucepan or soup pot. Add the garlic, oregano and red pepper flakes, and cook over medium heat, stirring, until fragrant (about 1 minute). Add the broth, beans and escarole. Bring to a boil, reduce the heat to medium, and simmer uncovered until the broth is slightly reduced and the flavors are blended. Salt and pepper to taste. Ladle into shallow bowls and pass the parmesan cheese at the table. Makes 4 main-dish servings.