Escarole and Bean Soup

1. 1

   In 2-quart saucepan, prepare pasta in boiling water as label directs, omitting salt.

2. 2

   Meanwhile, in small bowl, mash 1/2 cup beans until almost smooth.

3. 3

   In 4-quart saucepan, heat chicken broth and 3 cups water to boiling over high heat.

4. 4

   Drain pasta.

5. 5

   Add pasta, mashed and whole beans, and escarole to broth mixture; heat to boiling.

6. 6

   Reduce heat to low; simmer 5 minutes or until escarole is tender, stirring occasionally.

7. 7

   Stir in pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.