Brothy White Beans with Escarole and Pecorino Romano

Ingredients

4 Garlic Cloves, minced

Olive Oil, 1 tabelspoon

Salt and Pepper, to taste

1 Shallot, diced

Red Chili Flakes

1 Head Escarole, chopped

2 Cans Cannellini Beans, with their juices

1 Cup Bone Broth

Pecorina Romano or Parmesan 

Optional: Chicken (I use rotisserie chicken to make it easy)

Method:

1. Sautee garlic and shallot with olive oil, about 3 minutes

2. Add the red chili flakes

3. Add in the chopped escarole

4. Add in salt and pepper to taste.

5. Cover to let the escarole wilt

6. Add in 2 cans cannelloni beans, including the juices and a cup of bone broth. Simmer at to minutes. I like to mash half of the beans for creaminess. Add in chicken.

7. Top with cheese and good olive oil