INGREDIENTS

1 teaspoon extra virgin olive oil
4 cloves garlic
4 cups vegetable broth
2 cups canned chickpeas, rinsed and drained
5 cups chopped escarole leaves, from 1 head
fresh cracked pepper, to taste
1 Parmesan cheese rind, plus fresh grated Parmigiano Reggiano, for serving (optional)
4 1 ounce small slices Sourdough bread, (or 2 large, cut in half)
olive oil spray

INSTRUCTIONS

Smash 3 of the garlic cloves with the side of a knife. Cut the 4th clove in half.
Heat a medium pot or Dutch Oven on medium heat; when hot add the oil.
Add the 3 smashed garlic cloves and sauté until golden, about 2 minutes.
Add the broth, Parmesan rind and chickpeas and bring to a boil. Then add the escarole and cook until it wilts, about 15 minutes.
Meanwhile, spritz the bread with olive oil and place in the broiler or toaster, until golden brown.
Take the garlic halves and rub them all over the toasted bread.
To serve, discard the garlic and cheese rind. Ladle into 4 bowls and serve with fresh grated Parmesan. Serve with garlic toast.

Nutrition Information

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