Escarole And Bean Soup Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)
CAL
149
FAT
35%
CHOL
2%
SOD
9%

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Ingredients for 6 servings

2 garlic cloves, chopped

2 tablespoons olive oil

4 cups low-salt chicken broth

Freshly ground black pepper

6 teaspoons extra-virgin olive oil

1 pound escarole, chopped

1 (1-ounce) piece Parmesan

Salt

1 (15-ounce) can cannellini beans, drained and rinsed

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