Name: White Bean and Escarole Soup with Garlic
Yield: 4 Servings
Ingredients: 1 tablespoon 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

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