Escarole With Beans

• 15 ounces, weight Clean And Chopped Escarole
• 1 can (15 Oz. Size) Cannellini Beans, Undrained, Divided
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1/4 cups Vegetable Stock Or Chicken Broth
• Hot Sauce, Optional

1. Note: I prefer pre-washed and bagged escarole for this recipe since escarole is typically full of dirt.
2. Bring large pot of water to boil, add escarole and blanch for 1 minute. (The escarole will shrink down a lot.) Drain. Gently squeeze out liquid.
3. Puree 1/2 of your beans and set aside.
4. With the same pot, heat oil over medium heat and add garlic. Saute one minute. Add escarole, stir and cook for one minute. Add broth, beans (and hot sauce if desired.)
5. Simmer with lid on for 5 minutes. Serve.
6. I usually triple this recipe because my husband loves it so much. After toying with the original recipe, I have discovered that having at least half of the beans pureed makes the texture nice & thick.

beans, olive oil, clove garlic, ubc, hot sauce

Taken from tastykitchen.com/recipes/soups/escarole-with-beans/ (may not work)