Instructions: 1. In medium nonstick saucepan, heat oil; add onions and garlic. Cook over medium heat, stirring frequently, 3-4 minutes, until onions are golden brown.

2. Add escarole [or kale or spinach], broth, beans, carrot, celery, oregano, salt, black pepper and red pepper flakes to onion mixture; bring liquid to a boil. Reduce heat to low; simmer 10 minutes until carrot and celery are tender.

3. With slotted spoon, transfer 2 cups solids to food processor or blender; puree until smooth. Return puree to saucepan; stir to combine. Stir in Parmesan cheese.

Makes 4 servings.

Each serving (1 cup) provides 1/2 fat, 3 3/4 vegetable,

Serving Ideas : Serve with brown bread and a cucumber salad

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