White Bean, Chicken Noodle and Escarole Soup

• 10 cups water
• 6 cups chopped escarole or 6 cups fresh spinach (about 3/4 pound)
• 2 teaspoons olive oil
• 2 cloves garlic, chopped
• 12 cup water
• 14 teaspoon crushed red pepper flakes
• 14 teaspoon black pepper
• 1 (19 ounce) can cannellini beans or 1 (19 ounce) canother white beans, drained
• 1 (10 3/4 ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as Campbell's Healthy Request)
• 14 cup grated fresh parmesan cheese (1 ounce)

1. Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot.
2. Add the escarole, and reduce heat to medium.
3. Cook for 10 minutes or until tender; drain well.
4. Heat oil in pan over medium heat.
5. Add garlic; cook for 3 minutes or until lightly browned.
6. Stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup.
7. Bring to a boil; add cooked escarole, and cook until thoroughly heated.
8. Ladle into individual bowls, and sprinkle with cheese.

water, fresh spinach, olive oil, garlic, water, red pepper, black pepper, cannellini beans, condensed reduced, parmesan cheese

Taken from www.food.com/recipe/white-bean-chicken-noodle-and-escarole-soup-113379 (may not work)