Recipe: Escarole and Bean Soup (using pesto)

ESCAROLE AND BEAN SOUP
Makes about 9 cups or 4 main-dish servings

This soup is perfect when you need to get a homey dinner on the table in a hurry. Our secret ingredient is store-bought refrigerated pesto, which adds delectable flavor. Serve soup with freshly grated Parmesan cheese or additional pesto.

1/2 cup small elbow macaroni
1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
2 cans (14 1/2 ounces each) chicken broth
1 large head escarole (10 ounces), coarsely chopped
2 tablespoons prepared pesto

In 2-quart saucepan, prepare pasta in boiling water as label directs, omitting salt.

Meanwhile, in small bowl, mash 1/2 cup beans until almost smooth.

In 4-quart saucepan, heat chicken broth and 3 cups water to boiling over high heat.

Drain pasta. Add pasta, mashed and whole beans, and escarole to broth mixture; heat to boiling. Reduce heat to low; simmer 5 minutes or until escarole is tender, stirring occasionally.

Stir in pesto.

Source: Good Housekeeping Magazine