Tuscan White Bean Soup

Delicious chicken broth soup made with cannellini beans, small pasta and escarole. This is super good!

• Ready In: 1 hr
• Yields: 8 cups

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 1/2ounce) can cannellini beans
• 2⁄3 cup  tubetti (any small macaroni will do)
• 1⁄2 head escarole, thinly sliced and cooked

Directions

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.