- 1/2 cup of olive oil
- 1/8 cup chopped garlic
- 1 pinch red pepper
- 2 small cans of cannellini beans
- 1 head escarole - cooked and chopped
- 1 cup romano cheese
- salt and pepper to taste
- 1 quart chicken stock
In a sauce pan heat oil, garlic, and red pepper. But don't brown the garlic. Add beans, greens, and chicken stock and seasoning. Simmer 5-10 minutes add cheese to thicken the broth. Serve and Enjoy!
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