White Bean Soup with Escarole

By MomMomJo1

Ingredients

• 1 Tablespoon Olive Oil
• 2 Cups Finely Chopped Onions
• 5 Cloves Garlic - minced
• 2 Cups Vegetable Broth or Chicken
• 1 Cup Water
• 2 15 oz Cans Cannellini Beans
• 1 oz piece of Parmigiano-Reggiano Cheese Rind
• 8 Cups Escarole - about 1 pound
• 1 Cup Chopped Carrot
• 1/2 Teaspoon Crushed Red Pepper
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1 Tsp. White Wine Vinegar
• 6 Tablespoons Parmesan

Preparation

Step 1

In large pot, over medium heat add oil and swirl to coat. Add onion and saute for four minutes stirring frequently. Add garlic and saute for 30 seconds. Add broth, water, rind and beans. Bring to a boil and simmer for 10 minutes. Stir in escarole and carrot, cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper and vinegar. Discard rind sprinkle soup with shaved cheese and serve.