1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic and cook until fragrant, about 1-2 minutes.
3. Stir in the chopped escarole and cook until wilted, about 5 minutes.
4. Add the cannellini beans and stir to combine.
5. Pour in the chicken or vegetable broth and bring to a simmer.
6. Season with salt, pepper, and red pepper flakes (if using).
7. Let the soup simmer for about 15-20 minutes to let the flavors meld together.
8. Serve hot, topped with grated Parmesan cheese if desired.
Variations & Tips
For a vegetarian version, simply use vegetable broth instead of chicken broth. If you’re in the mood for some extra greens, throw in a handful of spinach or kale along with the escarole. You can also add a diced onion and chopped carrots when you sauté the garlic for even more depth of flavor. For a twist, try using different types of beans like Great Northern or chickpeas.
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