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

In hot oil, cook onion, carrot and potato until brown; add broth, spices and one cup water. Add beans and macaroni; cook, then add escarole. Note: any small pasta can be used instead of tubettis and spinach may be substituted for escarole.