Ingredients
2 celery ribs, sliced1 medium onion, chopped1 medium carrot, halved and sliced1 tablespoon olive oil2 cups water1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 cup Marsala wine or additional reduced-sodium chicken broth1 teaspoon each dried basil, marjoram, oregano and thyme1/4 teaspoon salt1/4 teaspoon pepper1 cup uncooked bow tie pasta6 cups torn escarole (about 1 small head)
Preparation
In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.
