Tuscan White Bean Soup

Recipe by Marie
READY IN: 1hr
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add chicken broth, pepper and water; increase heat to high and bring to a boil.
  • Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
  • Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
  • Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
  • Stir in escarole until heated through.
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