A traditional Italian dish with creamy cannellini beans and tender escarole in a fragrant broth flavored with Parmesan and garlic.
Ingredients: 1 head escarole, chopped. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 can 15 oz cannellini beans, drained and rinsed. 1 cup chicken or vegetable broth. Salt and pepper to taste. 1/4 teaspoon red pepper flakes optional. Grated Parmesan cheese for serving.
Instructions: In a big skillet over medium heat, warm up the olive oil. Garlic powder should be added and sauted until aromatic. Cook the chopped escarole in the skillet until it wilts. Add the broth and cannellini beans, then simmer for ten to fifteen minutes. If preferred, add red pepper flakes, salt, and pepper for seasoning. Garnish with grated Parmesan cheese and serve hot.
Hazel Myers
