ITALIAN RUSTICO SOUP
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
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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