Tuscan White Bean Soup With Escarole

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Ingredients

1 tablespoon olive oil

2 cups finely chopped onion

5 garlic cloves, minced

2 cups organic vegetable broth

1 cup water

1 teaspoon chopped fresh rosemary

2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained

2 fresh thyme sprigs

1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind

8 cups chopped escarole (about 1 pound)

1 cup chopped carrot

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon white wine vinegar

6 tablespoons shaved fresh Parmesan cheese

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