White Bean and Escarole Soup with Garlic

• 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

1. Heat oil in heavy large Dutch over medium-low heat.
2. Add onion, carrot and garlic and saute until onion is golden and tender, about 7 minutes.
3. Discard garlic.
4. Add escarole; stir 3 minutes.
5. Add 4 cups broth, beans and tomatoes and bring to boil.
6. Reduce heat to medium-low.
7. Cover and simmer until escarole is tender and flavors blend, about 20 minutes.
8. Thin with more broth, if desired.
9. Season soup to taste with salt and pepper.
10. (Can be prepared 1 day ahead.
11. Cover and refrigerate.
12. Bring to simmer before continuing.)
13. Lade soup into bowls.
14. Sprinkle with Parmesan cheese and serve.

olive oil, onion, carrot, garlic, vegetable broth, cooked great northern beans, tomatoes, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/white-bean-and-escarole-soup-with-garlic-1537 (may not work)