I got this recipe off of one of my favorite recipe sites, Dishing Out Health. The original recipe calls for escarole, but I use whatever greens I have on hand. It's simple, delicious and full of all the good stuff! For beans I use cannellini or Great Northern beans, both are buttery and packed with fiber and protein, along with too many other nutrients to list. The rosemary lends an earthy flavor and is an herb that the people of Ikaria (one of the Blue Zones) swear is a main contributor in their long health span. If you are pressed for time, skip pureeing the beans, it's just as delicious without!

Ingredients
 



2 15-oz. cans Cannellini beans, rinsed and drained


4 cups lower-sodium vegetable broth divided


2 Tbsp. olive oil


1 yellow onion finely chopped


2 large carrots finely chopped


1 tsp. each kosher salt and freshly cracked black pepper


4 garlic cloves minced


1 15-oz. can chickpeas, rinsed and drained


3 tsp. finely chopped fresh rosemary


1 bunch escarole roughly chopped (or whatever you have on hand)


Zest and juice of 1 lemon


1/3 cup grated Parmesan cheese plus more for garnish



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Directions

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Combine 1 can of Cannellini beans and 1 cup of broth in a blender; blend until completely smooth. Set aside.


Heat oil in a large stockpot or Dutch oven over medium. Add onions and carrots; cook until softened, stirring occasionally, about 6 or 7 minutes. Add garlic, salt, and pepper; cook 2 minutes. Add remaining can of Cannellini beans, chickpeas, and rosemary; stir to combine, and cook for 1 minute.


Stir in blended bean and broth mixture, remaining 3 cups broth, and chopped escarole. Bring mixture to a boil; reduce to a simmer and cook, uncovered, 20 to 25 minutes, or until soup slightly thickens. Stir in lemon zest and juice. Gradually sprinkle in Parmesan cheese, stirring continuously (don't add it all at once or it may clump).



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