Escarole, Three Bean, And Roasted Garlic Soup

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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

2 cups Basic Marinara

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)

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