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

1. In 4 qt. pot over medium heat, cook onion, carrot and potato in hot oil, until lightly brown, about 3 minutes.
2. Stir often. Add broth, water, marjoram, and pepper.
3. Over high heat, heat to boiling.
4. Reduce heat to low, cover and simmer 10 minutes until vegetables are tender.
5. Stir in beans and macaroni.
6. Bring to a boil.
7. Reduce heat to low; cover and simmer 10 minutes until macaroni is tender.
8. Stir frequently.
9. 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)