1. In a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds). 2. Add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt. 3. Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes. 4. Season with salt and freshly ground pepper, to taste, then pour into the serving bowls. 5. Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
