Tuscan White Bean Soup

• 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

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.

olive oil, onion, carrot, celery, red potatoes, chicken broth, black pepper, water, cannellini beans, macaroni will, head

Taken from www.food.com/recipe/tuscan-white-bean-soup-101446 (may not work)