olive oil
1 medium onion
5 cloves garlic (chopped)
4 stalks celery (chopped)
4 carrots (chopped)
1 can Hunts tomato sauce
2 heads escarole
1 cup elbow macaroni
2 cans or 1 package red kidney beans (soaked and drained)
1 large hot pepper
salt and pepper to taste
Saute onion and garlic in olive oil in medium saucepan. Add celery, carrots, tomato sauce and simmer. Add escarole. After escarole cooks, add cooked pasta, kidney beans, hot pepper, salt and pepper.