lol jkath. because of the title, i read your recipe like the guy who reads the legal disclaimers at the end of commercials. (i wonder if he ever uses up all of his cell phone minutes?
my fastest soup would be escarole e fagiole.
3 tbsps evoo
7 cloves of garlic
1 head of escarole, washed and chopped
1 large can of cannelini beans
2 large cans of chicken or veggie stock
sea salt and fresh cracked black pepper
hunk o' locatelli cheese
crusty italian bread
thin slice (not smashed and chopped) 7 large cloves of garlic. put 3 tablespoons of evoo in a kettle on medium heat. sautee the garlic until golden. add escarole, beans, and stock (and enough water to cover if necessary). bring to a boil, then simmer for 10 minutes or so, until the escarole is limp. add salt and pepper to taste. when serving, shave a healthy amount of locatelli cheese over the soup, drizzle with a little more evoo, and serve with crusty bread and sweet butter.