Escarole Soup

2 tablespoons olive oil
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 head escarole, washed thoroughly and roughly chopped
4 cups chicken broth (I usually use the low fat/lower sodium kind)
1/2 can tomato sauce (I use Hunt's)
salt and black pepper
ditalini or your favorite small shell pasta, for soup
parmesan cheese, as a garnish

Heat olive oil over medium heat and add onion, carrot and celery.
Cook for about 5 minutes until it begins to soften.
Add garlic and stir.
Then add escarole and stir so the veggies and garlic get distributed evenly.
Cook the escarole mixture for about 5-10 minutes.
The escarole will cook down and wilt.
Add chicken broth and tomato sauce, salt and pepper.
The tomato sauce adds no real flavor but when I was growing up my mom always added it to her"clear" soups to give it some color.
Simmer soup for about 20-25 minutes.
Cook pasta and add to soup bowls.
Ladle soup over pasta and add a sprinkle of Parmesan cheese.