|1 tablespoon||olive oil|
|1||medium onion, finely chopped|
|1||medium carrot, diced|
|3||garlic cloves, minced|
|1 (3/4 pound) head||escarole, cleaned and chopped|
|1 (32‑ounce) container||low-sodium chicken broth|
|2 (15 1/2‑ounce) cans||no-salt-added cannellini beans, rinsed and drained|
|1 (14.5‑ounce) can||no-salt-added fire-roasted tomatoes|
|2 tablespoons||Parmesan cheese, grated|
Heat oil in a large nonstick saucepan over medium-high heat. Add onion, carrot, and garlic and cook, stirring occasionally, until the vegetables are very tender, about 8 minutes.
Add escarole, broth, beans, tomatoes, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the escarole is tender and the flavors are blended, about 15 minutes. Stir in the cheese. Serve at once.
|Serving Size||1 1/2 cups|
|Sat Fat||0.5 g|
|Trans Fat||0 g|