From Giada De Laurentiis,  a quick and delicious vegetable soup with carrots, escarole and white beans simmered with Parmesan. It freezes well too!

Serves 6

2 tablespoons olive oil
2 garlic cloves (or garlic scapes), chopped
2 carrots, peeled and chopped
1 pound escarole, chopped
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans – drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add carrots, saute 3 min. 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 and carrots are tender, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

Find the original recipe here: