Tuscan-Style Soup With Escarole And White Beans

• 2 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Minced
• 1 pinch Crushed Red Pepper
• 2 sprigs Fresh Oregano
• 4 cups Chicken Stock
• 1 whole Parmesan Rind
• 1 head Escarole, Rinsed And Cut Into Ribbons
• 1 can (14.5 Oz) White Beans, Drained And Rinsed
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1/4 cups Parmesan Shavings, For Garnish
• 1 whole Lemon

1. In a large pot, heat the oil over medium-high. Add the garlic, crushed red pepper and oregano. Bloom for 45 seconds.
2. Add the stock/broth and bring to a boil. Add the parmesan rind, escarole and beans. Simmer for 15 minutes. Season with salt and pepper.
3. Remove rind before serving. Serve soup with freshly grated parmesan and a good spritz of lemon!

olive oil, garlic, red pepper, oregano, chicken, parmesan rind, head, white beans, salt, ubc, lemon

Taken from tastykitchen.com/recipes/soups/tuscan-style-soup-with-escarole-and-white-beans/ (may not work)