MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Bean Soup w/Escarole
Categories: Vegetables, Beans, Pasta, Herbs, Greens
Yield: 8 servings

1 tb Olive oil
1 sm Onion; chopped
5 cl Garlic; minced
43 1/2 oz (3 cans) chicken broth
14 1/2 oz Can diced tomatoes;
- undrained
1/2 ts Italian seasoning
1/4 ts Crushed red pepper flakes
1 c Uncooked whole wheat orzo
- pasta
1 bn Escarole or spinach; coarse
- chopped (8 cups)
15 oz Can cannellini beans; rinsed
- drained
1/4 c Shredded Parmesan cheese

In a Dutch oven, heat oil over medium heat. Add onion
and garlic; cook and stir until tender. Add broth,
tomatoes, Italian seasoning and pepper flakes; bring to
a boil. Reduce heat; simmer, uncovered, 15 minutes.

Stir in orzo and escarole. Return to a boil; cook until
orzo is tender, 12-14 minutes. Add beans; heat through,
stirring occasionally. Sprinkle servings with cheese.

Gina Samokar, North Haven, Connecticut

Makes 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)