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.