1 bag escarole
1 box low sodium chicken broth
Celery, half an onion, 2 carrots chopped
5 cloves garlic minced
2 cans cannelloni beans
Handful acini de pepe pasta
Dice onion, carrots, celery and garlic.
Sauté with a little olive oil.
Add chicken stock, salt and pepper. Simmer until veggies are soft.
Add beans (untrained) and escarole. Simmer until escarole is almost tender. Add pasta.
Serve with a little pecorino cheese.
Very good and figure friendly.