TUSCAN BEAN SOUP Recipe

1 bunch (1 lb.) Swiss chard or escarole
1 tbsp. olive oil
1 c. chopped onions
1 tbsp. minced garlic
3 cans (10 1/2 oz.) chicken broth and 1 1/2 cans water
1 can (14 oz.) tomatoes, chopped - no juice
2 carrots, sliced
1/2 tsp. rosemary
1/4 tsp. freshly ground pepper
1 can (16 oz.) cannellini beans, drained
1/4 c. uncooked orzo pasta
1/4 c. chopped parsley
Grated Parmesan cheese

1. Slice chard or escarole stalks 1/4 inch thick. Slice leafy tops 1 inch thick. Set aside.
2. Heat oil in saucepan over medium heat. Add onions, saute until transparent. Add garlic and cook 30 seconds. Add chard stalks, chicken broth, tomatoes, carrots, rosemary and pepper.
3. Bring to boil. Reduce heat and simmer 10 minutes.
4. Stir in beans, macaroni, parsley and chard tops. Return to boil, reduce heat and simmer 10 minutes.
5. Serve with Parmesan cheese and Italian bread.