Title: Chicken, beans and greens soup 
 Categories: Chicken/tur, Eat-lf mail, Low fat, Main dishes
      Yield: 8 Servings
 
      1 ts Olive Oil; *Note
      2    Cloves Garlic; Minced
    1/2 c  Coarsely Chopped Carrots
    1/2 c  Coarsely Chopped Celery
    1/2 c  Coarsely Chopped Onions
      1 lb Skinless Boneless Chicken
           -Breast Halves; Cut In 1/2"
           -Chunks
 14 1/2 oz Italian Stewed Tomatoes
      1 c  Small Pasta
      4 c  Loosely Packed Chopped
           -Romaine; **Note
     19 oz Cannellini Beans; Undrained
    1/4 ts Salt
    1/4 ts Freshly Ground Pepper
 
  *NOTE: Original recipe used 1/3 C olive oil **NOTE: Original recipe
  used escarole
  
  Heat oil in a large heavy pot over me heat. Add garlic and saute 1 min
  until fragrant. Stir in carrots, celery and onions; cook 3 - 4 min,
  until nearly tender.
  
  Add chicken and cook 3 min, stirring often, until opaque.
  
  Add broth and tomatoes, increase heat to high, cover and bring to a
  boil. Add pasta, reduce heat and simmer uncovered 10 min, stirring
  occasionally, until pasta is almost tender.
  
  Stir in romaine lettuce leaves and simmer uncovered 20 min until
  romaine is very tender. Add undrained beans, salt and pepper. Simmer
  5 min longer until heated through.
  
  Ladle into bowls and sprinkle with Parmesan cheese, if desired.
  
  Makes 14 C, 8 servings
  
  Prep: 25 min Cook: 1 hr
  
  Recipe