Escarole And Bean Soup - cooking recipe

Ingredients

2 c. chicken broth
4 Tbsp. olive oil
2 (15 oz.) cans cannellini beans
2 large heads escarole
4 minced garlic cloves
8 fresh basil leaves, cut up
2 loaves hot Italian bread

Preparation

In a large saucepan, place chicken broth and escarole.
Be sure it is washed and coarsely cut.
Bring to a boil and simmer for 1 hour.
Gently brown the garlic in the oil.
Add the cannellini beans and their liquid and heat thoroughly.
Combine with the escarole and let simmer for 10 to 20 minutes.
Stir carefully with a wooden spoon.
This should have a soupy consistency; add more broth or water if necessary.
Serve with red pepper flakes and fresh grated cheese.
Hot Italian bread is necessary to soak up all flavor.