Ingredients
10 ounces ditalini pasta (use brown rice pasta for gluten-free)
Kosher salt
1 teaspoon olive oil
1 medium onion, chopped
8 cups (64 ounces)
Swanson’s 33% less sodium chicken or vegetable broth*
1 (15-ounce) can cannellini beans* rinsed and drained
Freshly cracked black pepper
1 head escarole, leaves washed and torn into a few pieces
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
Preparation
Cook the pasta to al dente in a pot of salted water. Drain and set aside. Heat a large nonstick pot over medium heat.
When hot, add the oil and onion and cook, stirring, until golden, 3 to 4 minutes. Add the broth and beans and bring to a boil. Season with black pepper to taste, and then add the escarole. Cook until the escarole wilts, about 15 minutes.
To serve divide the cooked pasta among 6 serving bowls. Ladle the soup over the pasta, sprinkle with Parmesan, if desired, and serve.
