Escarole And Beans - cooking recipe

Ingredients

1 c. chicken broth
1 large head escarole, well washed, coarsely cut
2 Tbsp. olive oil
2 cloves garlic, minced
1 (15 oz.) can cannellini beans
4 fresh basil leaves, cut up

Preparation

In a large saucepan place chicken broth and escarole, bring to a boil and simmer 1 hour.
Brown garlic in olive oil gently and add cannellini beans with liquid.
Combine with escarole and let simmer 10 to 20 minutes.
Stir carefully with wooden spoon.
This should have a soupy consistency.
If needed, add more broth.
Sprinkle with grated cheese and serve with hot Italian bread.