Italian Escarole and Cannellini Beans Soup

• 1 1/2 teaspoon of Virgin Oil 
• 1 small chopped onion
• 5 cloves of minced garlic
• 3 1/2 cups of chicken broth
• 1 can of diced tomatoes (do not drain)
• 1/4 teaspoon black pepper
• 1 teaspoon of Italian seasoning 
• 1 cup orzo pasta
• 10 cups chopped Escarole or spinach if you prefer
• 1 can Cannellini beans

• In a large pan, set at medium heat, add oil, onion and garlic. Cook until tender, add the broth, tomatoes, Italian seasoning and pepper
• Bring all to a slow boil lower the heat and simmer uncovered for 15-20 minutes
• Stir in the orzo and escarole and return the pan to a boil
• Cook 20-25 minutes until the Orzo pasta is tender
• Add the beans and stir occasionally so that the ingredients to do not stick to pan
• Sprinkle cheese over the soup
• This soup can be frozen once cooled
• Makes 8 servings

This was a family favorite and my Mom would  often add other ingredients to change it up a little.