1 bunch (1 lb.) Swiss chard or escarole
1 tbsp. olive oil
1 c. chopped onion
1 tbsp. minced garlic
2 cans (13 3/4 oz. each) chicken broth
1 can (14 oz.) tomatoes, chopped
2 carrots, sliced
1/2 tsp. rosemary
1/4 tsp. pepper
1 can (16 oz.) cannellini beans, drained
1/4 c. uncooked macaroni
1/4 c. chopped parsley
Grated Parmesan cheese

Slice escarole stalks 1/4 inch thick. Slice leafy tops 1 inch thick. Set aside. In large pan, heat oil. Add onions; saute 5 minutes. Add garlic. Cook 30 seconds longer. Add chard stalks, broth, tomatoes, carrots, rosemary and pepper. Boil. Reduce heat. Cook 10 minutes. Stir in beans, macaroni and chard tops. Boil. Reduce heat and simmer 10 minutes. Serve with grated Parmesan cheese.