Canned White Beans and Fresh Escarole Soup

I make this soup with fresh escarole from my garden.
Using canned beans makes this a quick soup to prepare.

Ingredients:
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
1 clove garlic, peeled and minced
4 cups Chicken Broth
2 cans (16-oz) white cannellini
4 Fresh sage leaves, cut into strips
8 ounce Escarole or romaine lettuce
1/4 cup Chopped Italian parsley
Salt and pepper

Directions:
Heat broth in a 4 quart saucepan.
Add onion and carrots, cover and
simmer 5 minutes or until tender.
Add the garlic and saute for a moment.
Add 1 of the cans of beans and mash with a potato masher.
Add the other can of beans along with the broth
and bring to a simmer with the sage.
Simmer 10 minutes or until as thick as you like it.
If too thick, add more water; if too thin,
boil down until some of the liquid has evaporated.
Stir the escarole or romaine lettuce into the pot,
cover and simmer 5 minutes or until lettuce is tender.
Uncover, add parsley and adjust seasoning.