Italian Rustico Soup

Submitted by Little Bee

"I got this from the Barilla website. This soup is so good on a cold day and is very hearty! Its very easy to make too!"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 cup barilla elbow macaroni
• 2 tablespoons olive oil
• 1 lb fresh escarole or 1 lb spinach, chopped
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 4 cups water
• 2 (14 1/2 ounce) cans chicken broth
• 1 (26 ounce) jar barilla marinara sauce
• 1 (15 ounce) can cannellini beans, drained
• 2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
• grated parmesan cheese

directions

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

Reviews

[Katanashrp]

This soup is delicious, and simple to make too! The Parmesan takes it over the top. Will definitely make this again soon. Thank you.

 

[Happy Harry 2]

Oh So Soothing!! I have a bowl in one hand, slurping this up and trying to type with one hand...it's that good that I don't want to put it down! This is my lunch...the leftovers from last nite. Well, actually it was stealovers, as I took an extra bowlful and stored it away. I served this as a started soup for the rest of a lovely chicken dinner to my college students, but they kept getting up to fill their bowls til it was all gone! I think that speaks volumes!