Italian Mushroom and Bean Soup

• 1 bunch escarole
• 1 tbsp. olive or vegetable oil
• 2 onions
• 2 slice bacon
• 2 clove garlic
• 2 can reduced-sodium chicken broth
• 1 can white kidney beans
• 13 c. small pasta
• 1 package dried porcini mushrooms,
• 1/2 tsp. salt

1. Rinse escarole well; coarsely chop leaves.
2. In 5-quart pot, cook onion in oil until tender, 5 minutes.
3. Add bacon and garlic and cook 3 minutes.
4. Add escarole, chicken broth, beans, pasta, mushrooms, and salt.
5. Cover and simmer 15 minutes.

escarole, olive, onions, bacon, clove garlic, chicken broth, white kidney beans, pasta, porcini mushrooms, salt

Taken from www.delish.com/recipefinder/italian-mushroom-and-bean-soup-284 (may not work)