Escarole & White Bean Soup

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 1 cup halved cherry tomatoes
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1/4 cup chopped garlic
• 2 teaspoons Italian seasoning or 1 tablespoon each chopped fresh basil and oregano
• 1/2 teaspoon freshly ground pepper
• 2 14-ounce cans vegetable broth or reduced-sodium chicken broth
• 2 15-ounce cans cannellini beans, rinsed
• 1 head escarole, chopped
• 1/2 cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago