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1 |
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head escarole (1 1/4 to 1 1/2 pounds), washed and torn or cut into bite size pieces (about 11 cups) |
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2 Tbs |
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olive oil |
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5 |
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garlic cloves, finely chopped |
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1/2 tsp |
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dried oregano |
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1/4 tsp |
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dried red pepper flakes |
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3 16 oz. cans |
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chicken broth |
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2 |
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cans (19 oz.) white beans such as cannellini or Great Northern, rinsed and drained |
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Salt to taste |
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Black pepper to taste |
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1/2 cup |
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freshly grated Parmesan cheese, preferably Parmigiano Reggiano |
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1 |
Blanch the escarole in a large pot of lightly salted boiling water until tender, about 5 minutes. Drain into a colander. |
2 |
Meanwhile, heat the oil in a large saucepan or soup pot. Add the garlic, oregano, and red pepper flakes and cook over medium heat, stirring, until fragrant, about 1 minute. |
3 |
Add the broth, beans, and escarole. Bring to a boil, reduce the heat to medium, and simmer uncovered until the broth is slightly reduced and the flavors are blended. |
4 |
Ladle into shallow bowls and pass the Parmesan cheese at the table. |
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Servings: 4 |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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