Tuscan Bean Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced small
• 1 small carrot, diced
• 1 stalk celery, diced
• 1 red potatoes, diced
• 1 (14 ounce) can chicken broth
• 1/8 teaspoon black pepper
• 1 cup water
• 1 (15 1/2 ounce) can cannellini beans
• 2/3 cup tubetti (any small macaroni will do)
• 1/2 head escarole, thinly sliced and cooked

Recipe

• 1 in a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
• 2 add chicken broth, pepper and water; increase heat to high and bring to a boil.
• 3 reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
• 4 increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
• 5 reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
• 6 stir in escarole until heated through.