You could also make this soup with rainbow chard or radicchio.

-Trim the end off of 1 endive and separate the leaves and wash them well in cool water, especially the center of the leaves where soil collects.

-Stack the leaves and cut them crosswise into 1-inch strips.

-Dice up 4 carrots.

-Chop up 5 cloves of garlic and 3 small zucchini.

-Heat 1 TBS olive oil in a large Dutch oven or soup pot over medium-low heat.

-Add the carrots and cook for 5 minutes.

-Add the zucchini and the garlic and cook for another 3 minutes.

-Add the endive and cook for another 3-5 minutes more.

-Then add the following:

4 cups of broth

Two 15-ounce cans of cannellini or Great Northern beans

One 14-16 ounce can of diced tomatoes

-Cover and simmer 20 minutes until endive is soft, season with salt and pepper.

-Serve topped with Parmesan cheese.