1 c. chicken broth
1 lg. head escarole, washed & coarsely cut
2 tbsp. olive oil
2 cloves garlic, minced
15 oz. can cannellini beans
1/2 tsp. basil

In large saucepan, combine chicken broth and escarole. Bring to boil; simmer for 1 hour. Gently brown garlic in oil. Add beans with their liquid and heat through. Combine with escarole, simmer 10 to 20 minutes. Stir with a wooden spoon. This should have a soupy consistency. Add more broth or water if necessary.