White Bean and escarole soup

1 tbs. olive oil
2 c. onion
2 bay leaves
5 stalks of celery, minced
5 medium carrots, diced
salt to taste
4 c. vegetable stock
4 c. white beans (cooked or canned)
6 cloves garlic, minced
1/4 c. parmesan cheese, freshly grated
1 bunch escarole (or other green if unavailable)

Optional: balsamic reduction, nutmeg or parsley on top

Heat olive oil in skillet. Add carrots, onion, celery, some salt and bay leaves. Cook at a low heat for about ten minutes. Add vegetable broth, bring to a boil and then let simmer for about ten minutes covered. Add beans and garlic. Puree. Add escarole, torn into 1 in pieces. Allow to cook down (about 10 minutes) add cheese and remaining salt and pepper to taste

Number of Servings: 6

Recipe submitted by SparkPeople user LMBARRY.