Spicy Bean & Escarole Soup

1 large head of escarole chopped

1 15.8 ounce can white beans rinsed

1 onion chopped

2 garlic cloves minced

4 cups chicken stock + 2 cups water

1 sprig fresh rosemary

1/4 teaspoon red pepper flakes

1/4 teaspoon nutmeg

1 teaspoon kosher salt

1/2 teaspoon ground pepper 

Heat a heavy bottomed pot to medium high.

Add the olive oil, onion, pinch of salt & red pepper flakes. Sauté until translucent about 5 minutes.

Put in the garlic, escarole, nutmeg, pepper & the remaining salt. Let the escarole wilt about 2 minutes.

Add the stock, water & beans. Simmer for 15 minutes. Squeeze over some fresh lemon juice & parmesan to serve.