Preparation time: 20 minutes. Cooking time: 30 minutes.

1 bunch (1 lb.) escarole or Romaine
1 tbsp. olive oil
1 c. chopped onions
1 tbsp. minced garlic
2 cans chicken broth
1 can (14 oz.) stewed tomatoes
2 carrots, sliced
1/2 tsp. rosemary
1/4 tsp. ground pepper
1 can (16 oz.) cannelini beans, drained
1/4 c. uncooked elbow macaroni
1/4 c. chopped parsley (1 tbsp. dried)
Grated Parmesan cheese

Slice escarole or Romaine across about 1 inch. In Dutch oven heat oil, add onions and saute 5 minutes. Add garlic and cook 30 seconds more. Add Romaine, chicken broth, tomatoes, carrots, rosemary and pepper. Bring to a boil; reduce heat and simmer 10 minutes. Stir in beans, macaroni and parsley. Return to a boil; reduce heat and simmer 10 minutes more. Serve with Parmesan. Makes 6 servings.

Per serving: 170 calories; 5 gm fat; 8 gm protein; 27 gm carbohydrates, 0 mg cholesterol.