Escrole and Bean Soup

2 tbsp olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups chicken broth  (low-salt)1 (15-ounce) can cannellini beans, drained and rinsed 1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add garlic and sauté about 15 seconds. Toss in the escarole and sauté until wilted (about 2 minutes). Add a pinch of salt if needed or you can omit it from the recipe. Add chicken broth, beans, and Parmesan cheese. Cover and let simmer until soup is completely heated through (about 5 minutes). Season with salt and pepper if needed.

This recipe makes six servings. Using a ladle spoon the soup into 6 serving dishes and drizzle each with 1-teaspoon of extra-virgin olive oil and serve with warm, crusty bread.