Pasta and Bean Soup.
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.