2 tbsp. olive oil
2 garlic cloves, minced
1 chopped onion
2 carrots, sliced
1 potato, peeled and diced
2 c. chicken broth
2 heads escarole washed well and coarsely cut

In a large saucepan heat oil and gently brown garlic. Add onion, carrots and potato and after 1 minute add chicken broth. Add escarole - cover and let come to a boil. Lower to simmer for 1 hour. Serve in soup bowls and sprinkle with grated cheese.