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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter â Thousand Oaks, CA Ingredients:
2 celery ribs, sliced |
1 medium onion, chopped |
1 medium carrot, halved and sliced |
1 tablespoon olive oil |
2 cups water |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/2 cup marsala wine or additional reduced-sodium chicken broth |
1 teaspoon each dried basil, marjoram, oregano and thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup uncooked bow tie pasta |
6 cups torn escarole (about 1 small head) |
Directions:
1. 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.
2. Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking. Yield: 7 servings.
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