Tuscan Soup
- 2 Tbsp. oil
- 1 small onion, diced
- 1 small carrot, diced
- 1 small potato, diced
- 2 (13 1/2 oz.) cans chicken broth
- 1 can water
- 1/4 tsp. marjoram
- 1/8 tsp. pepper
- 1 (15 oz.) can cannellini beans
- 2/3 c. tubettini macaroni
- 1/2 head escarole lettuce, cut thin
- In 4 qt. pot over medium heat, cook onion, carrot and potato in hot oil, until lightly brown, about 3 minutes.
- Stir often. Add broth, water, marjoram, and pepper.
- Over high heat, heat to boiling.
- Reduce heat to low, cover and simmer 10 minutes until vegetables are tender.
- Stir in beans and macaroni.
- Bring to a boil.
- Reduce heat to low; cover and simmer 10 minutes until macaroni is tender.
- Stir frequently.
- Stir in chopped escarole.
oil, onion, carrot, potato, chicken broth, water, marjoram, pepper, cannellini beans, tubettini macaroni, escarole lettuce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=141042 (may not work)