White Bean And Escarole Soup

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1 head escarole, about 1 pound

4 teaspoons olive oil

1 cup chopped onion

2 cloves garlic, minced

4 cups Health Valley Fat Free Vegetable Broth or other reduced-sodium broth

2 cans (12-15 ounces each) cannellini beans, rinsed and drained

4 slices firm Italian bread, 1/2" each

1 clove garlic, halved

4 tablespoons Parmesan cheese

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