Italian Rustico Soup

Ingredients

• 1 cup 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 tablespoons Celia's Traditional balsamic 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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