Italian Rustico Soup - cooking recipe

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

Preparation

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.