Yields: 4 servings Prep Time: 15 minutes Cook Time: 25-30 minutes Ingredients: 1 tbsp. olive oil 1 onion, diced 1 carrot, halved lengthwise and sliced 2 stalks celery, sliced 3 cloves garlic, minced 2 cups chicken or beef broth 2 cups water 1 can (14 1/2 ounces) diced tomatoes, undrained 1 tbsp. fresh basil, chopped 1/4 tsp. oregano Salt and pepper to taste 1 (15 oz.) can cannellini or white beans, drained and rinsed 1 cup pasta bows (or other small pasta) Parmesan cheese (optional) 1 small head escarole (optional) Instructions: Sauté Vegetables: Heat olive oil in a heavy saucepan over medium heat. Add onion, carrot, and celery; sauté until tender, about 5 minutes. Add garlic and cook for 1 minute more. Combine Ingredients: Stir in broth, water, tomatoes, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Add Greens and Pasta: If using escarole, wash, tear into 2-inch pieces, and add to the soup. Add pasta and cook for 10-15 minutes, or...