White Bean and Escarole Soup with Garlic

By thatjerseygirl

Ingredients

• 1 tablespoons olive oil
• 1 cup chopped onion
• 1 large carrot, cut into small dice
• 5 large garlic cloves, peeled & minced
• 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 with green chiles, drained
• 2 tablespoons freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

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. 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.)

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