Italian Rustico Soup

• 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

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.

barilla elbow macaroni, olive oil, fresh escarole, onion, garlic, water, chicken broth, barilla marinara sauce, cannellini beans, balsamic vinegar, parmesan cheese

Taken from www.food.com/recipe/italian-rustico-soup-83408 (may not work)