Escarole & Bean Soup

adapted from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/escarole-and-bean-soup-recipe/index.html

Ingredients

2 tablespoons olive oil

2 garlic cloves, chopped

1 shallot, chopped

1 pound escarole, chopped

Salt & Pepper

Pinch of Red pepper flakes

4 cups low-salt chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1 (1-ounce) piece Parmesan

6 teaspoons extra-virgin olive oil

Serving suggestion: crusty bread

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic, shallot, red pepper flakes and saute until fragrant, about 30 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt & pepper. Add the chicken broth, beans, and parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon evoo over each. Serve with crusty bread.