Ingredients

1 tbsp olive oil

2 cloves garlic, sliced

1/4 tsp red pepper flakes *I recommend much more!

32 oz chicken broth

1 large head of escarole, washed and cut into pieces

2 cans of pinto beans

salt and pepper to taste

freshly grated romano or parmesan cheese

crusty bread

Preparation

heat oil, brown garlic and red pepper. add broth and bring to a boil. add escarole, bring back to a boil, then reduce to simmer. cook until escarole wilts (about 15 minutes) then add drained beans and cook for 10-15 more minutes. add salt, pepper and the rest of the goodies to your liking!