3 T. Extra Virgin Olive Oil
2 cloves garlic, chop 1 clove and cut the other in half
1 tsp. chopped fresh rosemary
6 C. coarsely chopped escarole
2 cans (15.5 oz each) Cannelloni Beans, drain 1 can and mash or puree the other
2 cans (14.5 oz each) chicken broth
Frozen Meatballs, optional
6 slices (1/2 inch) French Baguette bread

Heat 2 T. oil, 1 clove chopped garlic and rosemary in soup pot on LOW (1 minute). Add escarole, cover and cook 10 minutes, until wilted. Add beans and chicken broth. Add meatballs, if using. Simmer uncovered 15 minutes. Grill bread slices on both sides. Lightly rub cut garlic on 1 side of each bread slice. Put a slice of bread in each of 6 soup bowls. Ladle soup; drizzle each bowl with remaining oil.