Tuscan White Bean Soup With Escarole

• 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

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 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.

olive oil, onion, garlic, vegetable broth, water, rosemary, salt, thyme, cheese rind, carrot, red pepper, salt, freshly ground black pepper, white wine vinegar, parmesan cheese

Taken from www.myrecipes.com/recipe/tuscan-white-bean-soup (may not work)