1 tablespoon extra virgin olive oil
1 onion, diced
1 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken stock
2 cups water
1 (14.5)-ounce can diced tomatoes
1 (14.5)-ounce can cannellini beans, drained
1 cup cooked small pasta
1 head escarole, torn
1 tablespoon basil, minced
1/4 teaspoon oregano
salt and freshly ground black pepper to taste
Method of Preparation:
1. Heat oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté for 10 minutes, or until tender.
2. Add garlic, broth, water, tomatoes, and cannellini beans. Bring to a boil, reduce to a simmer for 15 minutes.
3. Add pasta, escarole, basil, and oregano. Simmer for 5 minutes, adjust seasonings.
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