INGREDIENTS
2 lbs
skinless bone-in chicken thighs
1 serving
salt and pepper
2 tbsp
olive oil
1 small
onion
3 stalks
celery
3
carrots
4 cloves
garlic
5 cups
low sodium chicken broth
1 cup
ditalini pasta
1 cup
tomatoes
8 cups
escarole
1 serving
parsley
1 serving
parmesan cheese