1 bunch (1 lb.) Swiss charescarole
1 tbsp. olive oil
1 c. chopped onions
1 tbsp. minced garlic
3 cans (10 1/2 oz.) chicken broth and 1 1/2 cans water
1 can (14 oz.) tomatoes, chopped - no juice
2 carrots, sliced
1/2 tsp. rosemary
1/4 tsp. freshly ground pepper
1 can (16 oz.) cannellini beans, drained
1/4 c. uncooked orzo pasta
1/4 c. chopped parsley
Grated Parmesan cheese

Slice chard or escarole stalks 1/4 inch thick. Slice leafy tops 1 inch thick. Set aside.

Heat oil in saucepan over medium heat. Add onions, sauté until translucent. Add garlic and cook 30 seconds.

Add chard stalks, chicken broth (ham broth may be used for a wonderful variation), tomatoes, carrots, rosemary and pepper.

Bring to boil. Reduce heat and simmer 10 minutes.

Stir in beans, macaroni, parsley and chard tops. Return to boil, reduce heat and simmer 10 minutes.

Serve with Parmesan cheese and Italian bread.

Note: Any kind of hearty greens may be used - Chinese Cabbage, Bok Choi, Italian kale, etc.