1 c. chicken broth
1 lg. head escarole (well washed & coarsely cut)
2 tbsp. olive oil
2 garlic cloves, minced
1 (15 oz.) can cannellini beans
4 fresh basil leaves, cut up

In a large saucepan place chicken broth and escarole, bring to a boil and simmer for an hour. Gently brown the garlic in the oil, then add cannellini beans with their liquid and heat thoroughly. Combine with escarole and let simmer for 10 to 20 minutes. Stir carefully with wooden spoon. This should have a soupy consistency (add a little more broth, or water, if necessary).

This is excellent with hot pepper flakes, grated cheese and hot Italian bread. Serves 4.