Instructions: *NOTE: Original recipe used 1/3 C olive oil

**NOTE: Original recipe used escarole

Heat oil in a large heavy pot over me heat. Add garlic and saute 1 min until fragrant. Stir in carrots, celery and onions; cook 3 - 4 min, until nearly tender.

Add chicken and cook 3 min, stirring often, until opaque.

Add broth and tomatoes, increase heat to high, cover and bring to a boil.

Add pasta, reduce heat and simmer uncovered 10 min, stirring occasionally, until pasta is almost tender.

Stir in romaine lettuce leaves and simmer uncovered 20 min until romaine is very tender. Add undrained beans, salt and pepper. Simmer 5 min longer until heated through.

Ladle into bowls and sprinkle with Parmesan cheese, if desired.

Makes 14 C, 8 servings

Prep: 25 min
Cook: 1 hr

This is absolutely wonderful!! A keeper.

NOTES : This was absolutely wonderful!! Definitely a keeper. If you wanted to make it vegetarian you could add more of all the ingredients and just leave out the chicken. It would be wonderful that way too.

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