1 head escarole
1 tbsp. olive oil
1 c. chopped onions
1 tbsp. minced garlic
2 cans chicken broth (14 oz. can)
1 can tomatoes, chopped (14 oz.)
2 carrots, sliced
1/2 tsp. rosemary
1/4 tsp. black pepper
1 lg. can canellini beans, drained
1/4 c. uncooked elbow macaroni
1/4 c. chopped parsley

In Dutch oven heat oil over medium heat. Add onion and saute 5 minutes, add garlic and cook 30 seconds more. Add chicken broth, tomatoes, carrots, rosemary and pepper and bring to a boil. Reduce heat and simmer 10 minutes. Stir in beans, macaroni, parsley and escarole. Bring to a boil, reduce heat and simmer 10 minutes. Serve with Parmesan cheese.