Tuscan Bean Soup

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 cup onion, chopped
• 4-6 garlic cloves, sliced (you decide how many - I use six)
• 2-10 oz. cans of prepared cannellini beans, rinsed
• 1 qt. chicken stock, low sodium (or vegetable stock)
• 1 head escarole, washed and chopped
• 1/4 cup grated Romano cheese
• 1/2 tsp. black cracked pepper
• 1 cup water

Instructions

1. 1

   Add the olive oil, onions, and garlic to a pot on low heat to allow the garlic and onion to slowly infuse the oil. When the garlic begins to turn light golden, go to step two.

2. 2

   Add the stock, water, pepper, and beans and bring to a boil.

3. 3

   Cover the pot, lower the heat to a slow and low simmer for 15 minutes.

4. 4

   Add the escarole, fold it into the soup, put the lid on, and simmer for five minutes

5. 5

   Remove the soup from the heat, let it rest for five minutes, then stir in the Romano cheese

6. 6

   Serve with a drizzle of extra virgin olive oil and more cheese.