Escarole Bean Soup

By mrslopes

Ingredients

• 2 Tsp. vegetable oil
• 3/4 cup chopped onion
• 1 clove garlic, minced
• One 14 1/2 oz can whole peeled tomatoes, undrained
• 4 cups lightly packed, bite-size pieces escarole
• 1 cup cooked cannellini beans (cooked from dry; or canned, drained)
• 1/4 cup small bow-tie pasta (or other small pasta, such as orzo) (optional)
• 1 tsp. sugar
• 1/2 tsp. dried oregano

Preparation

Step 1

1. In a 3-quart saucepan, heat the oil over medium-high heat. Add the onion and garlic; cook, stirring, until softened, about 2 minutes. Add the tomatoes with liquid and break them up with the back of a spoon.
2. Add the broth and bring to a boil. Add the remaining ingredients; return to a boil. Reduce heat and simmer, uncovered, 10 minutes or until pasta is tender.

VARIATION: Use kidney beans or chickpeas instead of the cannellini beans.