Tuscan Soup

1 small onion, chopped

1 small carrot, sliced

1 tablespoon olive oil

2 cans (14-1/2 ounces each) chicken broth

1 cup water

3/4 teaspoon salt

1/4 teaspoon pepper

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, sauté 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.