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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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