Tuscan Bean Soup

By seamline

Recipe adapted from myrecipes.com and Kate Lawson.
Kate Lawson is a retired Detroit News food writer. You can reach her at [e-mail].
Nutritional Information: Calories 225 Fat 7.1 g Satfat 2.1 g Monofat 3.2 g Polyfat 0.6 g Protein 10.9 g Carbohydrate 31.2 g Fiber 9.7 g Cholesterol 8 mg Iron 2.7 mg Sodium 644 mg Calcium 220 mg

Ingredients

• 1 tablespoon olive oil
• 2 cups finely chopped onion
• 5 garlic cloves, minced
• 2 cups organic vegetable broth or chicken broth
• 1 cup water
• 1 teaspoon chopped fresh rosemary
• 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
• 2 fresh thyme sprigs
• 1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind
• 8 cups chopped escarole (about 1 pound) (can substitute chard, spinach or kale)
• 1 cup chopped carrot
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon white wine vinegar
• 6 tablespoons shaved fresh Parmesan cheese
• Jarred pesto for garnish (optional)

Preparation

Step 1

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and saute for 4 minutes, stirring frequently. Add garlic, and saute for 30 seconds. Add broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 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. Remove and discard rind; sprinkle soup with shaved cheese and a dollop of pesto if desired. Serves 6.