Chicken, Beans and Greens Soup
Source: Woman's Day, March, 1998
Servings: 8

1/3 cup olive oil
2 cloves garlic -- minced
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped onions
1 lb skinless boneless chicken breast halves cut in 1/2-inch chunks
14 1/2 oz italian stewed tomatoes
1 cup small pasta (uncooked)
4 cup loosely packed chopped escarole
19 oz cannellini beans -- undrained
1/4 tsp salt
1/4 tsp freshly ground pepper
Parmesan cheese, grated (optional)

Heat oil in a large heavy pot over medium heat. Add garlic and saute 1 minute until fragrant.

Stir in carrots, celery and onions; cook 3-4 minutes, until nearly tender.

Add chicken and cook 3 minutes, stirring often, until opaque.

Add broth and tomatoes, increase heat to high, cover and bring to a boil.

Add pasta, reduce heat and simmer uncovered 10 minutes, stirring occasionally, until pasta is almost tender.

Stir in escarole and simmer uncovered 20 minutes until escarole is very tender.

Add undrained beans, salt and pepper. Simmer 5 minutes longer until heated through. Ladle into bowls and sprinkle with Parmesan cheese, if desired.