Beans and Greens

4 tbsp. olive oil
6 large cloves garlic, minced
2 lg. bunches escarole (about 3 lbs),coarsly chopped
2 (15 oz) can cannellini beans, undrained
2 cups chicken broth

Heat oil in a large skillet on med. heat; add garlic and cook one minute. Add escarole, beans and broth. Season with salt and pepper. Cover and cook for about 3 minutes to wilt escarole. Uncover and cook 10 minutes, stirring occasionally (it will be soupy).

**you can add cooked Italian sausage(crumbled or sliced, cooked chicken breast(cut into strips) or cooked macaroni(pene or ziti) to this soup-- it is very popular in the Itailian resutrants in this area**