Escarole And Beans

• 1 Tbsp. olive oil
• 1 medium onion, sliced
• 1 clove garlic, minced
• 4 c. chicken broth
• 1 lb. escarole, trimmed and cut into 1-inch pieces
• 1/2 c. uncooked small shell macaroni
• 1 (16 oz.) can pink beans, drained
• 1/8 tsp. crushed red pepper flakes
• 1/8 tsp. pepper
• 1/4 c. grated Parmesan cheese
• 1 loaf Italian bread

1. In 4-quart saucepan, heat oil over medium heat.
2. Add onion and garlic.
3. Saute 6 to 8 minutes, until tender.
4. Add broth; bring to boil.
5. Add escarole and macaroni.
6. Reduce heat; simmer 15 to 20 minutes, stirring occasionally, until escarole is wilted and macaroni is tender.
7. Add beans, red pepper flakes and pepper; heat through.
8. Serve with Parmesan cheese and Italian bread.
9. Makes 4 servings.

olive oil, onion, clove garlic, chicken broth, shell macaroni, pink beans, red pepper, pepper, parmesan cheese, italian bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409880 (may not work)