1 cup cooked small macaroni, such as ditalini or elbows
Grated cheese, as needed
Salt and pepper, to taste
Heat olive oil in soup pot. Add onions, celery and carrots and cook for 3 minutes. Add garlic and crushed red pepper; cook until onions soften, about 3 more minutes.
Add tomato sauce, beans and liquid in can, and water. Bring to a boil and reduce heat to simmer for 15 minutes.
Add escarole or spinach and cook another 5 minutes. Add cooked pasta; adjust seasonings with salt and pepper. Pass the grated cheese when you serve the soup.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.