Tuscan Bean Soup
2 tablespoons olive oil
1 small onion, diced
1 carrot, diced
1 small red potato, peeled and diced
2 14-ounce cans low sodium chicken broth
1 cup water
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 15-ounce can white kidney beans (cannellini)
2/3 cup tubetti macaroni (small elbows work)
1/2 small head of escarole, thinly sliced (may substitute kale or spinach)
Forty-five minutes before serving, heat olive oil in a 4-quart saucepan. Add onion, carrot, and potato; cook until lightly browned, about 5 minutes. Add chicken broth, water, marjoram, and pepper.Bring to a boil, reduce heat to low, cover and simmer 10 minutes or until vegetables are tender. Stir in macaroni and white kidney beans with their liquid. Bring to a boil, reduce heat to low, and simmer 15 minutes or until macaroni is tender. Stir in escarole and heat through. Makes 4 main dish servings.
Note: This is a good recipe to double. It's always good to have some leftover soup in the fridge! You can substitute great northern or navy beans with good results.
Glen's Place
