Hearty Escarole and Bean Soup Recipe

Ingredients

• 1 head of escarole
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves of garlic, minced
• 1 can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving