Escarole and Bean Soup

Giada says this is probably one of the fastest soups you’ll ever make and she wasn’t wrong….a few minutes spent sautéing garlic and escarole and then a few more simmering the soup with cooked beans and it’s done.

Though the flavour of the soup doesn’t benefit from a long, slow simmer, using good stock, a chunk of parmesan and a final drizzle of oil (I used this herbed oil) adds plenty.

The recipe serves 6 as a starter, 3-4 as a light meal.