Chicken, Beans and Greens Soup

Here's another recipe featuring beans. Turns chicken into a very tasty and filling dish. This is another one that can be frozen for later consumption. A staple in our household.

Chicken, Beans and Greens Soup
(8 servings)

1 tablespoon olive oil
2 cloves garlic, minced
½ cup each: coarsely chopped carrots, celery, onion
1 lb. skinned boned chicken breast cut in ½ in. chunks
8 cups chicken broth
1 can (14 ½ oz) Italian-style stewed tomatoes
1 cup ditalini or other small pasta
4 cups loosely packed chopped escarole (I use the whole head… what are you going to do with leftovers?…and it shrinks down to much less when cooked)
1 (19 oz) can white kidney beans (cannellini) undrained
¼ tsp. freshly ground pepper
freshly grated parmesan or asiago cheese for topping (optional)

1. Heat oil in large pot over medium heat. Saute garlic 1 minute, until fragrant. Add carrots, celery and onions, cook until nearly tender.
2. Add chicken and cook until opaque
3. Add broth and tomatoes, increase heat to high, cover and bring to a boil. Add pasta, reduce heat and simmer uncovered 10 minutes, stirring occasionally, until pasta is almost tender.
4. Stir in escarole and simmer uncovered 20 minutes until very tender. Add undrained beans, salt and pepper. Simmer 5 minutes longer until heated through.

Serve with grated cheese sprinkled on top, if desired.