Italian Vegetable Soup

By ezunich

Ingredients

• 2 celery ribs, sliced
• 1 medium onion, chopped
• 1 medium carrot, halved and sliced
• 1 tbs olive oil
• 2 cups water
• 1 can (15 1/2 oz can) cannellini beans, rinsed and drained
• 1 (14 1/2 can) diced tomatoes, undrained
• 1 (14 1/2 oz can) chicken soup
• 1/2 cup marsala wine
• 1 tsp dried basil
• 1/2 tsp marjoram
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup uncooked bow tie pasta
• 6 cups torn escarole (1 small head)

Preparation

Step 1

In a Dutch oven, saute, the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil Stir in pasta.

Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.