4cupsroughly chopped escarolerinsed and excess water shaken off
4cupsless-sodium chicken or vegetable broth
115-ounce can cannellini beansrinsed and drained, optional
115-ounce can diced tomatoes
10ouncesbaby spinach leavesroughly chopped
freshly grated Parmesan cheese to serve, optional
Heat the oil in heavy large pot or Dutch oven medium-low heat. Add the onion, carrot and garlic, season with salt and pepper, and sauté until the onion is tender and golden brown, about 8 minutes.
Turn the heat to medium-high, add the escarole, and cook, stirring occasionally for 4 minutes, until the escarole is wilted. Add the broth, beans (if using) and tomatoes, and bring a simmer over high heat. Reduce heat to medium-low. Simmer until the escarole is tender, about 20 minutes.
Add the spinach and stir until the spinach is wilted, about 2 minutes. Adjust the seasonings.
Ladle the soup into bowls, sprinkle with the Parmesan cheese, if desired, and serve hot.