½ cup olive oil
2-3 cloves minced garlic
4 cups cooked white beans
1 cup chicken or bean broth
2 large bunches escarole, cooked and chopped
Salt and pepper
Freshly grated Romano or Parmesan cheese

Sauté the garlic until golden (do not let it brown) in a large saucepan. Add the beans, broth, and escarole and stir to combine. Cook over medium low heat until hot, adding additional broth if you prefer a thinner soup. Add salt and pepper to taste. Serve with grated cheese.