Ingredients
1 small onion, chopped1 small carrot, sliced1 tablespoon olive oil2 cans (14-1/2 ounces each) chicken broth1 cup water3/4 teaspoon salt1/4 teaspoon pepper1 can (15 ounces) cannellini beans, rinsed and drained2/3 cup uncooked small spiral pasta3 cups thinly sliced fresh escarole or spinach2 cups shredded cooked chicken
Preparation
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
