Escarole Soup

Directions

1. 1
   In a soup kettle or Dutch oven, combine the bean and stock.
2. 2
   Bring to a boil, then reduce to a simmer, cover lightly, and cook for about 30 minutes, or until the beans are tender.
3. 3
   Meanwhile, heat the oil in a saucepan, and saute the garlic and onion until the onions are translucent.
4. 4
   Add the escarole, and continue to cook, stirring frequently, for about 10 minutes, or until the escarole is well wilted.
5. 5
   Add to the beans, recover, and continue to cook for about 20 minutes.
6. 6
   Turn off the heat, and adjust the salt and pepper to taste.
7. 7
   Serve immediately.