V8 Escarole And White Bean Soup - cooking recipe

Ingredients

3 cups water
1 (19 ounce) can cannellini beans, drained
2 chicken bouillon cubes
1 cup vegetable juice
1 cup chopped onion
1 cup chopped carrot
2 tablespoons chopped garlic
1/2 teaspoon italian seasoning
4 cups chopped escarole
1/2 cup parmesan cheese

Preparation

In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
Add escarole and cool 3 minutes, or until wilted.
Stir in cheese and serve.
Garnish with fresh parsley and/or additional Parmesan cheese.