Tuscan White Bean Soup with Escarole

Ingredients

• 1 tablespoon olive oil
• 2 cups finely chopped onion
• 5 garlic cloves, minced
• 2 cups organic vegetable 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)
• 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

Preparation

1. 1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable 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.