Tuscan Rustico Soup Recipes

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ITALIAN RUSTICO SOUP



Italian Rustico Soup image

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!

Provided by Little Bee

Categories     Beans

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 164.7, Fat 5, SaturatedFat 1, Cholesterol 1.4, Sodium 627.6, Carbohydrate 23.6, Fiber 5.2, Sugar 7.7, Protein 6.3

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