This is one of my favorite recipes that my best mate taught me many summers ago. The bitterness of the escarole pairs nicely with the sweetness of the garlic and the beans.
The dish has only a few ingredients so they all have room to shine individually. Use a good quality parmesan – sometimes I just toss the entire block of parmesan (rinds and all) in the pot and let it simmer. And it really makes a big difference if you make chicken stock from scratch.
2 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic
1 head escarole, (about 1 pound) coarsely chopped
5 cups chicken broth, homemade or low-fat canned
1 (15-ounce) can Great Northern (cannellini) beans, rinsed and drained
Parmesan cheese (broken into large chunks)
Heat the oil in a soup pot, over medium heat. Add the garlic. Cook until translucent.
Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth and beans and bring to a gentle simmer.
Add Parmesan and season with salt and pepper, to taste. Cover, and cook until slightly thickened, about for 10 to 15 minutes.
Serve in bowls with a drizzle of olive oil.