White Bean Soup with Escarole

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 5 garlic cloves, minced
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 cup uncooked whole wheat orzo pasta
• 1 bunch escarole or spinach, coarsely chopped (about 8 cups)
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/4 cup shredded Parmesan cheese