2 heads escarole
2 lg. cans College chicken broth
2 cans canelli beans
1 lg. onion
1 sm. clove fresh garlic
1/4 c. grated Parmesan cheese
4 tbsp. cooking oil

Dice up onion and garlic; brown in soup pan in oil. Wash escarole thoroughly. Add broth to pan along with escarole. Let it cook until escarole becomes soft, approximately 30 minutes. Add beans and cheese, let cook 10 more minutes. Serve and enjoy.