1 Tbsp. olive oil
1 medium onion, diced
5 garlic cloves, minced
5 cups low-sodium chicken stock
2 15-oz. cans cannellini beans or other tender white beans
6 cups escarole, chopped
1/2 tsp. crushed red pepper
1/4 tsp. salt
6 Tbsps. shaved, fresh Parmesan cheese
Black pepper
Rosemary-Thyme Herb Oil (optional)
4 Tbsps. extra virgin olive oil
1 sprig of fresh rosemary
1 sprig of fresh thyme
Mix olive oil with rosemary and thyme in a small metal bowl. Place near stove to warm gently while cooking soup.
Over low heat, cook onion in the olive oil. Add garlic, stirring for about 45 seconds. Be careful not to brown the garlic.
Add chicken stock, beans, escarole, red pepper and salt.
Bring to a boil then turn down to a simmer, cooking gently for about 30-45 minutes.
Garnish each bowl of soup with 1 ½ -2 tsps. herb oil and 1 Tbsp. shaved Parmesan.
