6 Ounces fresh escarole
or spinach, coarsely chopped
Freshly ground black pepper
Grated Romano cheese
In a saute pan, heat the oil and add the onion, garlic, celery, and
tomato. Saute until limp.
a large saucepan, add the water, chicken broth, beans, bay leaf,
parsley, thyme, carrots, oregano, salt and pepper. Transfer the
onion and tomato mix to the pot. Bring to a boil and simmer covered
for 15 minutes.
the macaroni and escarole and stir for a few minutes. Return
the saucepan to a boil and simmer uncovered for 10-15 minutes
or until the macaroni is tender. Serve and top with the grated