Italian Escarole And White Bean Soup

• 10 ounces ditalini pasta (use brown rice pasta for gluten-free)
• Kosher salt
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 8 cups (64 ounces)
• Swanson's 33% less sodium chicken or vegetable broth*
• 1 (15-ounce) can cannellini beans* rinsed and drained
• Freshly cracked black pepper
• 1 head escarole, leaves washed and torn into a few pieces
• Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

1. Cook the pasta to al dente in a pot of salted water. Drain and set aside.
2. Heat a large nonstick pot over medium heat.
3. When hot, add the oil and onion and cook, stirring, until golden, 3 to 4 minutes. Add the broth and beans and bring to a boil. Season with black pepper to taste, and then add the escarole. Cook until the escarole wilts, about 15 minutes.
4. To serve divide the cooked pasta among 6 serving bowls. Ladle the soup over the pasta, sprinkle with Parmesan, if desired, and serve.

pasta, kosher salt, olive oil, onion, chicken, cannellini beans, freshly cracked black pepper, head, cheese

Taken from www.epicurious.com/recipes/member/views/italian-escarole-and-white-bean-soup-53055571 (may not work)