Italian Mushroom and Bean Soup

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• 1 small bunch (1/2 pound) escarole
• 1 tablespoon olive or vegetable oil
• 2 onions, chopped
• 2 slices bacon, chopped
• 2 garlic cloves, crushed
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 1 can (15 1/2 ounces) white kidney beans, rinsed and drained
• 1/3 cup small pasta
• 1 package (.5 ounces) dried porcini mushrooms, crumbled
• 1/2 teaspoon salt

Instructions:

1. Rinse escarole well; coarsely chop leaves.
2. In 5-quart pot, cook onion in oil until tender, 5 minutes. Add bacon and garlic and cook 3 minutes.
3. Add escarole, chicken broth, beans, pasta, mushrooms, and salt. Cover and simmer 15 minutes.