"As long as the air conditioner is on we enjoy this soup even in the summer using the vegetables that are grown in my garden, if you wanting a vegan option use 4 cups vegetable broth"

Original is 8 servings

Metric US

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Step by Step Method

Step 1

Heat the oil in a largesaucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic; saute 1 minute. broth, water, tomatoes, Italian seasoning and beans.

Step 2

Bring to a boil, reduce heat and simmer for 35-40 minutes, adding in the escarole and uncooked pasta 15 minutes before soup is done; simmer until the pasta is cooked, or if you prefer you can add in cooked pasta at the end of cooking. Season with salt and ground pepper.