1 tbsp. olive oil
1 onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken or beef broth
2 cups water
1 can (14 1/2 ounces) diced tomatoes, not drained
1 tbsp. fresh basil, chopped
1/4 tsp. oregano
salt and pepper to taste
1 (15 oz.) can cannellini or white beans, drained and rinsed
1 cup pasta bows (or other small pasta)
Parmesan cheese (optional)
1 small head escarole (optional)

Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.

Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.

Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta is cooked and the escarole is tender.

Serve sprinkled with Parmesan cheese.

Submitted by: CM