Escarole and Bean Soup

Makes 2-4 small servings

• 1 Head of escarole or 1 Bag
• 3 or 4 cloves of garlic – minced
• Extra Virgin Olive Oil (enough to coat the bottom of the pot)
• 1 Can of Cannellini beans( I use Progresso)
• 1-8oz can of Contadina tomato sauce
• 2 cups Chicken broth(stock) or Vegetable stock
  

• Wash escarole well
• Saute garlic in the pot with the EVOO
• When the garlic starts to heat up, add the escarole, stirring constantly so it doesn’t burn.  It should wilt quickly over medium heat. 
• When escarole is mostly wilted, add the tomatoes, chicken stock, and cook together for at least 20 minutes until it is boiling.  Then add the beans, salt, and pepper