Italian Greens And Bean Soup

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1 tablespoon olive oil

1 large onion, chopped

4 carrots, chopped

1 can (14 1/2 ounces) diced tomatoes with roasted garlic (juice reserved)

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

3 cans (15 ounces each) no-salt-added cannellini beans, rinsed and drained

1 tablespoon chopped dried rosemary

3 cups water

1/2 pound escarole, coarsely chopped

1/2 teaspoon salt

1/2 cup grated Romano cheese

1/2 cup pesto

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