1 can (15 ounces) cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh escarole or spinach
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted.