Tomato and Escarole Soup With White Beans

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 cup whole grain orzo pasta or angel hair pasta or 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

Directions

1. 1

   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".

2. 2

   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.

3. 3

   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!