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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This soup is so good on a cold day and is very hearty. Its very easy to make too. 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.
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