Dad'S Escarole And Bean Soup

• 3 tablespoons olive oil
• 1 onion, diced
• 6 cups water
• 6 cubes chicken bouillon
• 3 (15 ounce) cans cannellini beans, drained and rinsed
• 1 (16 ounce) can diced tomatoes
• salt and pepper to taste
• 1 pound torn escarole
• 6 cloves garlic, minced

1. Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
2. Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.

olive oil, onion, water, chicken bouillon, cannellini beans, tomatoes, salt, escarole, garlic

Taken from www.allrecipes.com/recipe/214876/dads-escarole-and-bean-soup/ (may not work)