Tuscan Chicken Soup

Taste of Home Magazine, Special Issue Spring 2009

1 small onion, chopped
1 small carrot
1 tablespoon olive oil
2 cans (14 1/2 oz each) chicken broth
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz) white cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh escarole or spinach
2 cups shredded cooked chicken

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, heath through.

Yield: 4 servings