Escarole White Bean Soup

SERVINGS: 4 to 6 servings

INGREDIENTS:

• 2 tablespoons olive oil
• 4 cloves garlic, grated
• 1/4 teaspoon red pepper flakes
• 2 cans cannellini beans, drained and rinsed
• 4 cups low -sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 head escarole, chopped (can use kale or chard)
• 1/4 grated Parmesan, plus more for serving
  

INSTRUCTIONS:

Heat oil in a Dutch oven (or medium pot) over medium heat. Add the garlic and red pepper flakes. Cook until fragrant, 30 seconds.

Add the beans and smash about a quarter of them with a fork. Add the chicken broth, salt, garlic powder, and onion powder.

Bring to a boil. Reduce to a simmer. Cover partly and cook until beans are tender, 20 minutes.

Add the escarole and adjust heat so it is at a very gentle simmer. Cover and cook until escarole is tender and wilted, 10 minutes.

Turn off heat and stir in the Parmesan. Serve with more Parmesan and red pepper flakes on the side.