Easy to make and satisfying.

Serves 4.

INGREDIENTS

  • 1 tablespoons 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

    DIRECTIONS

    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. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

    Lade soup into bowls. Sprinkle with Parmesan cheese and serve.