1 c. chicken broth
1 lg. head Escarole, washed and cup up
2 tbsp. olive oil
2 garlic cloves, minced
1 (15 oz.) can Cannellini beans
4 fresh basil leaves, cut up

In a large saucepan, add broth and Escarole. Bring to boil and simmer 1 hour. Gently brown garlic in the oil. Then add the beans with their liquid and heat. Combine with Escarole and simmer 10-20 minutes, stir carefully. Serve with Parmesan cheese and Italian bread. Serves 4.