Tuscan White Bean Soup with Escarole

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-a rinsed and drained
• 2 fresh thyme sprigs
• 1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rin
• 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