2cupsChicken stockor plain water, or 1 cup water + 1 cup vegetable stock, low or no sodium
1Parmesan cheese rindjust a small one (optional)
1-15oz. can Cannellini beansdrained
Salt and pepper to taste
Parmesan cheese shavings
Add the olive oil and garlic to a large skillet or braising pan; heat over medium-high heat.
When the garlic becomes golden in color, add the chili flakes and the escarole; give it a toss. Add the chicken stock (or water and vegetable stock), Parmesan cheese rind (optional), bay leaves, beans, salt & pepper, and the lemon slices. Bring the liquid to a boil; then reduce the heat to medium and cook partially covered for 20 to 30 minutes, until the escarole is soft.
Remove the bay leaves, and ladle the escarole and beans along with the liquid into 2 soup bowls. Drizzle with a little more olive oil and top with parmesan shavings.
Serve with toasted Italian bread.
If you’ve got to have meat, serve this dish with some roasted chicken on the top, and then this dish will serve 4 people.