Clean and chop the escarole

• Cut off the bottom of the escarole head.
• Wash each leaf separately to remove any grit or insects.
• Don't worry about drying every leaf.
• Roughly chop the leaves.

Wilt the escarole

• Add olive oil to a pan over medium heat.
• Add all the chopped escarole.
• Keep turning it until it cooks down.

Add garlic, water and bouillon

• Add the minced garlic and stir.
• Pour in the water and add the chicken bouillon.
• Stir and add more bouillon later if needed.

Add the beans and simmer

• Add the drained cannellini beans.
• Simmer gently until the beans are heated through and the broth is flavorful.

Finish with Parmesan and serve

• Stir in a generous amount of freshly grated real Parmesan so it melts properly.
• Serve hot with warm bread.