Escarole and Bean Soup

Adapted from Food Network

INGREDIENTS:

• 1 tablespoon oil
• 2 cloves garlic, minced
• 1 head escarole, chopped
• 2 cups water
• 1 Not-Chicken bouillon cube
• 2-3 cups cooked cannellini beans
• salt

METHOD:

• Heat oil in large pot and sautee garlic about 15 seconds
• Add chopped escarole and saute until wilted, about 3 minutes
• Add the rest of the ingredients and simmer 5 minutes until heated through