Mom's Italian Escarole and Bean Soup

Susan from Food Blogga

Makes 4 servings. 

2 Tbsp olive oil
1 garlic clove, minced
1 large head of escarole, chopped (about 10-12 cups)
1 15-ounce can of cannelini beans (rinsed)
1 15-ounce can of crushed tomatoes (or more if you’d like it soupier)
Lots of crushed red pepper flakes
Salt, to taste
Lots of good grated Reggiano Parmigiano cheese (preferably from Dad)

Heat oil in a large skillet. Add garlic and sauté 1-2 minutes. Add chopped escarole, and toss occasionally, about 4-5 minutes, until it wilts. Add beans, crushed tomatoes, red pepper flakes, and salt. Heat through for 2-3 minutes more. Remove from heat; (this will help the escarole stay bright green).

Top with grated cheese before serving.