Tomato And Escarole Soup With White Beans - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 small yellow onion, chopped
4 garlic cloves, minced
2 (14 1/2 ounce) cans low-sodium low-fat vegetable broth
1 small carrot, diced
1 (14 1/2 ounce) can tomatoes with juice, diced
1/4 cup reduced-sodium ham, diced
3/4 3/4 cup angel hair pasta or 3/4 cup pastina
1/2 teaspoon crushed red pepper flakes (rub between fingers to waken flavor)
1/4 teaspoon fresh ground black pepper
1/2 cup water
1 (15 ounce) can white kidney beans, rinshed and drained
4 cups escarole, roughly chopped (Other choices ( dandelion greens, mustard greens or spinach)
1/2 cup grated parmesan cheese

Preparation

In a large dutch oven over a medium-high flame, heat the oil. Add the onion and garlic. Saute until the onions are soft and translucent, and the garlic begins to \"dance\".
To the onion and garlic add the broth and the carrots; bring to simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes - or until the carrots are almost tender.
Stir in the tomatoes with juice, ham, orzo (or your choice), red pepper, black pepper, and water. Increase the heat to medium high and return to a simmer. Cook until pasta is tender (about 5 minutes). Add white beans and escarole; cover and cook - stirring often - until escarole is tender and the flavors blend (approximately another 5 minutes). Ladle into warmed soup bowls and sprinkle with parmesan cheese. A freshly tossed salad and warm crusty bread makes this meal complete!