Escarole and Bean Soup

• 1/2 c. small elbow macaroni
• 1 can white kidney beans (cannellini)
• 2 can chicken broth
• 1 head escarole
• 2 tbsp. prepared pesto

1. In 2-quart saucepan, prepare pasta in boiling water as label directs, omitting salt.
2. Meanwhile, in small bowl, mash 1/2 cup beans until almost smooth.
3. In 4-quart saucepan, heat chicken broth and 3 cups water to boiling over high heat.
4. Drain pasta.
5. Add pasta, mashed and whole beans, and escarole to broth mixture; heat to boiling.
6. Reduce heat to low; simmer 5 minutes or until escarole is tender, stirring occasionally.
7. Stir in pesto.

elbow macaroni, white kidney beans, chicken broth, head, pesto

Taken from www.delish.com/recipefinder/escarole-and-bean-soup-2733 (may not work)