Instructions

1. Optional: grate more parmesan cheese and place on piles on a parchment lined baking sheet.

   Bake at 350 degrees until browned and holds it shape.

   Serve with the soup.

   NOTE: the parmesan crisps will melt when put in hot soup so you may want to serve them on the side.

   Directions:
   Heat 2 tablespoons of olive oil in a heavy large pot over medium heat.

   Add the garlic and saute about 15 seconds.

   Add the escarole and saute until wilted, about 2 minutes.

   Add a pinch of salt.

   Add the chicken broth, beans, and Parmesan cheese.

   Cover and simmer until the beans are heated through, about 5 minutes.

   Season with salt and pepper, to taste.

   Enjoy!