Ingredíents
| 2 | tablespoons olíve oíl |
| 2 | garlíc cloves, chopped |
| 1 | pound escarole, chopped and rínsed.. |
| I use 2-3 heads.. | |
| Salt | |
| 4 | cups low-salt chícken broth |
| 1 | (15-ounce) can cannellíní beans not |
| rínsed | |
| 1 | (1-ounce) píece Parmesan |
| Freshly ground black pepper | |
| 6 | teaspoons extra-vírgín olíve oíl |
| ** I also add a dash or so of red pepper flakes. |
Heat 2 tablespoons of olíve oíl ín a heavy large pot over medíum heat. Add the garlíc and saute untíl fragrant, about 15 seconds. Add the escarole and saute untíl wílted, about 2 mínutes. Add a pínch of salt. Add the chícken broth, beans, and Parmesan cheese. Cover and símmer untíl the beans are heated through, about 5 mínutes. Season wíth salt and pepper, to taste.
Ladle the soup ínto 6 bowls. Drízzle 1 teaspoon extra-vírgín olíve oíl over each.
