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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Delicious chicken broth soup made with cannellini beans, small pasta and escarole. This is super good! 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 |
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.
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