1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) reduced-sodium chicken broth
1/2 c. marsala wine or additional reduced-sodium chicken broth
1 tsp. each dried basil, marjoram, oregano and thyme
1/4 tsp. salt
1/4 tsp. pepper
1 c. uncooked bow tie pasta
6 c. torn escarole (1 small head)
Instructions
In a Dutch oven, saute the celery, onion and carrot in oil until tender.
Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring
to a boil. Stir in pasta.
Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is
tender, adding escarole during last 3 minutes of cooking.
Originally Submitted
7/17/2017
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You can add this Italian Vegetable Soup recipe to your own private DesktopCookbook.