Escarole, Three Bean, And Roasted Garlic Soup

• 1 whole garlic head
• 1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided
• 1/2 teaspoon chopped fresh sage
• 1 tablespoon olive oil
• 8 cups chopped escarole (about 1 pound)
• 4 cups fat-free, less-sodium chicken broth
• 1 teaspoon freshly ground black pepper
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pink beans, rinsed and drained
• 6 tablespoons grated fresh Parmesan cheese
• Sage sprigs (optional)

1. Preheat oven to 350u0b0.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350u0b0 for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a fork until pastelike. Stir in chopped sage; set aside.
3. Heat olive oil in a Dutch oven over medium heat. Add escarole to pan; cook 3 minutes or until escarole wilts, stirring frequently. Add remaining Great Northern beans, broth, and next 4 ingredients (through pink beans); bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole is tender. Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if desired.

garlic, great northern beans, fresh sage, olive oil, chicken broth, freshly ground black pepper, kidney beans, pink beans, parmesan cheese

Taken from www.myrecipes.com/recipe/escarole-three-bean-roasted-garlic-soup (may not work)