2 tbsp. canola or olive oil
1 sm. onion, diced
1 lg. carrot, diced
3 cloves garlic (opt.)
2 cans chicken broth (College Inn low sodium)
1/2 tsp. dried marjoram leaves
1/8 tsp. pepper
1 can white cannellini beans
2/3 c. tubetti macaroni or other sm. pasta
Sm. amt. of escarole (opt.)

In 4 quart saucepan over medium heat in hot oil cook onion, carrot, and garlic until lightly browned. Cook about 5 minutes, stirring frequently. Add chicken broth, marjoram, pepper and 1 cup water. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender. Stir in pasta and cannellini beans with liquid, heat to boiling over high heat. Reduce heat to low, cover and simmer 15 minutes or until macaroni is tender. Stir occasionally. Add escarole, heat through.