2 tbsp. olive oil
1 sm. onion, diced
1 s. carrot, diced
1 sm. red potato, diced
2 cans chicken broth (13 3/4 to 14 1/2 oz. size)
1/2 tsp. dried marjoram leaves
1/8 tsp. pepper
1 can white cannelloni beans (15-19 oz. can)
1/2 c. tubetti macaroni
1/2 sm. head escarole thinly sliced

Place the oil, onion, carrot, and potato in a 4-quart pan. Cook over medium heat until slightly brown (about 5 minutes), stirring frequently. Add chicken broth, marjoram, pepper, and 1 cup water. Cook on high heat until it is boiling.

Reduce heat to low. Cover and simmer for 10 minutes. Stir beans with liquid and the macaroni in pan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until macaroni is tender. Cover, stirring occasionally. Stir in the escarole and heat through. Serve.