Hearty Escarole Soup with Beans & Parmesan Crisps

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6 servings
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Original recipe yields 6 servings



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  1. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. 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.
  2. Optional: grate more parmesan cheese and place on piles on a parchment lined baking sheet. Bake at 350 degrees until browned and holds it shape. Serve with the soup. NOTE: the parmesan crisps will melt when put in hot soup so you may want to serve them on the side.
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