Escarole and Bean Soup

Courtesy of a co-worker...I really need to make this one myself!

Escarole and Beans – 4 - 1cup servings

2-3 Tbsp. Olive oil
3 – 4 Cloves garlic, thinly sliced
1/2 tsp. crushed red pepper flakes
1 Head escarole, approximately 1 Lb., washed and chopped into bite-sized pieces
2 14 oz. cans cannellini, drained and rinsed
1 cup chicken broth
Salt & freshly ground black pepper
4 teaspoons Freshly grated Parmesan

Preparation:
Heat a soup pot over medium-high heat and add enough olive oil to cover the bottom. Add the garlic and red pepper flakes and sauté for a minute or two. Add the escarole and stir to coat with the oil. Sauté, stirring occasionally, until the escarole begins to wilt. Stir in the beans. Lower the heat, add up broth, season with salt and pepper, and simmer for five to ten minutes.

To Serve:
Divide equally among four soup bowls, garnish with 1 teaspoon Parmesan. Garnish with homemade croutons.

ENJOY!!!