Happy Tuesday friends! Lately, I have been making a lot of soup with the temperatures being so frigid! If you are a soup lover like myself, you are going to love my Escarole and Bean Soup. This soup is so comforting and nourishing. It’s the perfect winter warm up! I added roasted garlic to the escarole and it really elevated the flavor of the soup! Have a good week!

Serves: 4

Escarole and Bean Soup

Ingredients

6 heads escarole, washed and chopped

1 can cannellini beans, rinsed

1 head garlic (cut top off, about 1/2 inch to expose the cloves)

Olive oil

1/2 teaspoon crushed red pepper flakes

4 cups chicken broth

Salt

Pepper

1 tablespoon Parmesan cheese

Directions

Preheat oven to 400 ° F. Place garlic cut side up on a piece of aluminum foil with olive oil, salt and pepper. Roast garlic for 35-40 minutes or until softened. Allow garlic to cool. Once garlic is cool, you should be able to squeeze it out. In a large soup pot, add oil over medium-high heat. Add in roasted garlic and crushed red pepper flakes. Cook until fragrant or for a couple of minutes. Next, add in escarole and cook until softened. Once escarole is soft, add in chicken broth along with beans. Add more broth if need be. Simmer for about 10-15 minutes. When soup is done serve with crusty bread and Parmesan cheese. Enjoy!