1 15 ounce can cannellini beans drained and rinsed
Instructions
Heat olive oil in large pot over medium heat, add garlic and saute about 30 seconds, add escarole and saute until wilted, about 2 minutes. Add a pinch of salt
Add chicken broth and beans, cover and simmer until beans are heated through. Tastes best the next day when flavors blend.
serve with parmesan cheese, salt and pepper to taste
Originally Submitted
11/16/2010
0 Out of 5 from
0 reviews
You can add this Escarole and Bean Soup recipe to your own private DesktopCookbook.
