Escarole Soup - cooking recipe

Ingredients

1 head escarole
1/2 tsp. salt and pepper
1 c. red kidney beans
1 c. white kidney beans
1 c. chunky tomatoes
1/2 box macaroni (pasta style)
1 c. sliced mushrooms or fresh
1 1/2 qt. water
2 cans chicken broth
Parmesan cheese

Preparation

Wash escarole leaves in cold water to get all dirt and sand off.
Soak for 1/2 hour, drain and cut up into small pieces.
Add to pot with 1 1/2 quarts water.
Add salt and pepper; let it come to a boil and cook until escarole is soft.
Meanwhile, boil 2 quarts water in a saucepan to cook macaroni.
When finished (about 10 to 12 minutes), drain and rinse in cold water.
Set aside. Reduce escarole to a simmer.
Add kidney beans (do not drain), tomatoes, mushrooms and chicken broth.
Bring back up to a boil, reduce to simmer and add macaroni.
Serve hot, sprinkled with Parmesan cheese.