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Quick Escarole Bean Soup

Heat olive oil in a heavy, large pot over medium heat. Add garlic and sauté until fragrant, about 15 seconds.

 

Add escarole and sauté until wilted, about 2 minutes. Add salt, chicken stock, beans and cheese. Cover and simmer until the beans are heated through, about 8 minutes.

 

Season with pepper, to taste, before serving.

Ingredients:

1)

olive oil : 2 tablespoon

2)

garlic cloves, chopped : 2

3)

chopped escarole : 3 cup

4)

sea salt : 0.13 teaspoon

5)

reduced-sodium chicken stock : 4 cup

6)

canned cannellini beans, drained and rinsed : 1.75 cup

7)

piece of Parmesan cheese : 2 tablespoon

8)

black pepper, to taste :

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