2 tbsp olive oil
1 onion, chopped
2-3 cloves of garlic minced
1/2 yellow pepper, chopped
1/2 red pepper, chopped
1/2 – 1 head of escarole, rinsed and cut up
1/8 tsp red pepper flakes
4 1/2 c veggie broth
Chunk of parm. or romano chesse
1 15 oz can cannellini beans, rinsed and drained
1 1/2 tsp marjoram
grated romano cheese

Heat oil, add onion and peppers, saute about 15 minutes or till starting to turn brown add garlic cook for a min then add escarole and pepper flakes, saute 3 minutes or until it starts to wilt. Add broth, beans, marjoram and chunk of cheese and simmer 10 minutes.

Season with salt and pepper and sprinkle each serving with grated cheese.

6 servings