- 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
- 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.