2 cans chicken broth

1/2 – 1 lb. swiss chard or spinach, fresh

1 T oil

1 T garlic

1 onion, chopped

2 carrots, sliced

1 can tomatoes (14 oz)

1/2 t. rosemary

1 can white beans (16 oz)

1 c. macaroni, uncooked

Put all ingredients into a large pot and cook until hot. Serve with fresh parsley and parmesan cheese.

This recipe came from Nana in 1980.

Tags: soup