Italian Vegetable Soup

• 2 celery ribs, sliced
• 1 medium onion, chopped
• 1 medium carrot, halved and sliced
• 1 tablespoon olive oil
• 2 cups water
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup Marsala wine or additional reduced-sodium chicken broth
• 1 teaspoon each dried basil, marjoram, oregano and thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup uncooked bow tie pasta
• 6 cups torn escarole (about 1 small head)

1. In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
2. Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

celery, onion, carrot, olive oil, water, cannellini beans, tomatoes, chicken broth, marsala wine, basil, salt, pepper, pasta

Taken from www.tasteofhome.com/recipes/italian-vegetable-soup/ (may not work)