Italian Rustico Soup

Recipe by Little Bee
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READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook elbows according to package directions; drain (al dente is the best).
  • Heat oil in 4-quart Dutch oven or large pot.
  • Add spinach (or Escarole) onion and garlic; cook over medium heat, stirring occasionally, about 5 minutes or until onion is tender.
  • Add remaining ingredients except cheese; heat to boiling.
  • Reduce heat; cook, uncovered, 20 minutes, stirring occasionally.
  • Stir in cooked elbows and simmer 5 more minutes.
  • Ladle in bowls and sprinkle with cheese.
  • Serve with warm crusty Italian bread.
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