Escarole And Bean Soup - Giada De Laurentiis - cooking recipe

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 lb escarole, chopped roughly
1 pinch salt
4 cups unsalted chicken stock
1 (15 ounce) can cannellini beans, drained and rinsed
1 ounce parmesan cheese, chunk (not grated)
salt & freshly ground black pepper, to taste
6 teaspoons extra virgin olive oil, for garnish

Preparation

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