New Favorite Soup

Found a new favorite soup.....

 Tuscan White Bean and Escarole Soup

Ingredients:
1 tablespoon olive oil
2 cups finally chopped onion
5 garlic cloves, minced
2 cups organic vegetable broth
1 cup water
1 teaspoon chopped fresh rosemary
2 15 oz. Cans no salt added Great Northern Beans, drained
2 fresh thyme sprigs
1 (1 1/2 ounce) piece cheese rind
8 cups chopped escarole
1 cup chopped carrot
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon white wine vinegar
6 tablespoons shaved fresh Parmesan cheese

Directions:

Heat large pot over medium high heat. Add oil to pan and swirl to coat. Add onion, and saute for four min, stirring frequently.  Add garlic,  and saute for 30 seconds. Add vegetable broth and the next five ingredients (through the cheese rind); bring to boil. Reduce heat and simmer for 10 min. Stir in Escarole and carrot; cover and simmer for fifteen minutes or until carrot is tender. Stir in red pepper, salt, black pepper and vinegar.  Remove cheese rind and discard; sprinkle soup with cheese.  Serve and enjoy!