Tuscan White Bean Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 small onion, diced small
1 small carrot, diced
1 stalk celery, diced
1 red potatoes, diced
1 (14 ounce) can chicken broth
1/8 teaspoon black pepper
1 cup water
1 (15 1/2 ounce) can cannellini beans
2/3 cup tubetti (any small macaroni will do)
1/2 head escarole, thinly sliced and cooked

Preparation

In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
Add chicken broth, pepper and water; increase heat to high and bring to a boil.
Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
Stir in escarole until heated through.