Escarole Soup

• 1 head escarole
• 1/2 tsp. salt and pepper
• 1 c. red kidney beans
• 1 c. white kidney beans
• 1 c. chunky tomatoes
• 1/2 box macaroni (pasta style)
• 1 c. sliced mushrooms or fresh
• 1 1/2 qt. water
• 2 cans chicken broth
• Parmesan cheese

1. Wash escarole leaves in cold water to get all dirt and sand off.
2. Soak for 1/2 hour, drain and cut up into small pieces.
3. Add to pot with 1 1/2 quarts water.
4. Add salt and pepper; let it come to a boil and cook until escarole is soft.
5. Meanwhile, boil 2 quarts water in a saucepan to cook macaroni.
6. When finished (about 10 to 12 minutes), drain and rinse in cold water.
7. Set aside. Reduce escarole to a simmer.
8. Add kidney beans (do not drain), tomatoes, mushrooms and chicken broth.
9. Bring back up to a boil, reduce to simmer and add macaroni.
10. Serve hot, sprinkled with Parmesan cheese.

head, salt, red kidney beans, white kidney beans, chunky tomatoes, macaroni, mushrooms, water, chicken broth, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=446434 (may not work)