Ingredients:
1/4 c. olive oil
1 medium onion (6 oz) diced
1 TB minced garlic
1 large head escarole...cut off root and trim outer leaves
cut into 3/4 inch strips
2 c vegetable broth
1 c. cooked small white beans, (if canned - drain)
1 TB fresh lemon juice
1/4 c. freshly grated Parmigiano cheese

Directions:
1/ Heat the olive oil in a 4-qt low soup pot to medium heat. Add the onion and saute until soft and browned. Add the garlic, and saute 1 minute. Add the escarole and stir thoroughly to coat leaves. Add salt and pepper to taste, then add broth. Lower temperature and let simmer 8-10 minutes. Uncover and add beans and simmer another 2-3 minutes. Add the lemon juice and remove from heat.

To serve - ladle into bowls and top with cheese and croutons!