Bean and Escarole Soup

INGREDIENTS  

• 1½ T. extra-virgin olive oil
• 2 to 3 small garlic cloves, minced
• 1 small onion, diced
• 1½ quarts low-sodium chicken broth
• 1 Parmesan rind (if desired)
• 3 carrots, coarsely chopped
• 1 (16 oz.) can cannellini beans
• Salt and freshly ground black pepper
• ¼ t. red chili flakes
• 1 head escarole, washed thoroughly, stem cut off, and cut into 3- to 4-inch strips
• Freshly grated Parmesan cheese

DIRECTIONS  

1. In a heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic and onion and sauté for 1 minute. Add the broth and Parmesan rind, bring to a boil.
2. Add the carrots and beans and reduce heat to a simmer. Season with salt, pepper and chili flakes. Simmer for 20 minutes. Add the escarole and stir lightly until wilted, another 5-10 minutes.
3. Serve with Parmesan cheese sprinkled on top.

Recipe Author: Q.equinox.com