Tuscan Soup
Ingredients:
2 tablespoons olive oil
1 small onion diced
1 small carrot diced
1 small red potato diced
2 13-¾ to 14-½ ounce cans chicken broth
¼ teaspoon dried marjoram leaves
⅛ teaspoon pepper
1 15 to 19-ounce can white kidney beans (cannellini)
⅔ cup tubetini macaroni
½ small head escarole, thinly sliced
Origin of recipe: Nancy’s neighbor, Ann Floersch, offered this to her one cold fall day. Try it! It is really good and easy to make.
Great for a rainy day. Hope you don’t have too many of those. Try it anyway for a change of pace.
2 tablespoons olive oil
1 small onion diced
1 small carrot diced
1 small red potato diced
2 13-¾ to 14-½ ounce cans chicken broth
¼ teaspoon dried marjoram leaves
⅛ teaspoon pepper
1 15 to 19-ounce can white kidney beans (cannellini)
⅔ cup tubetini macaroni
½ small head escarole, thinly sliced
Origin of recipe: Nancy’s neighbor, Ann Floersch, offered this to her one cold fall day. Try it! It is really good and easy to make.
Great for a rainy day. Hope you don’t have too many of those. Try it anyway for a change of pace.