Ingredients:

• 1 head of escarole (or 1 Ib.)
• 3 cloves garlic (minced)
• 1 tsp each dried oregano and thyme
• 4 cups vegetable broth
• 1 can cannellini beans or handful GF pasta
• S&P to taste.

Directions:

• Water sauté garlic in water or broth (15 sec).
• Add escarole and add a little liquid (2 min).
• Add remaining broth and beans or pasta.
• If using pasta, choose thin spaghetti and break into small 1-inch pieces
• If using pasta, then continue to simmer over low heat for 15 min to cook

Notes:

• Vegan parmesan is a nice touch for the top!
  

Credits:

Inspired by both my Mom's recipe and Giada's!