- 3 tablespoons olive oil
- 1 onion, diced
- 6 cups water
- 6 cubes chicken bouillon
- 3 (15 ounce) cans cannellini beans, drained and rinsed
- 1 (16 ounce) can diced tomatoes
- salt and pepper to taste
- 1 pound torn escarole
- 6 cloves garlic, minced
Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.