White Bean and Escarole Soup

* 1 tablespoon olive oil
* 1 cup chopped onion
* 1 large carrot, cut into small dice
* 5 large garlic cloves, peeled, flattened
* 3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
* 4 cups (or more) canned vegetable broth or low-salt chicken broth
* 3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained
* 1 14 1/2- to 16-ounce can diced tomatoes, drained
*
* 2 tablespoons freshly grated Parmesan cheese

Makes 4 servings

* Heat oil in heavy large Dutch over medium-low heat. * Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes.

*Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired.

* Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user AQUIETSEASON.