Guest guest Posted June 17, 2007 Report Share Posted June 17, 2007 Italian Rustico Soup Serves 12 1 cup gluten free elbow macaroni 2 tablespoons olive oil 1 pound fresh escarole or spinach, chopped 1 small onion, chopped 2 teaspoons minced garlic 4 cups water 29 oz. chicken-style broth, vegan 26 oz. Marinara sauce 1 can white beans, (15 ounces) drained 2 teaspoons balsamic or red wine vinegar (or lemon juice) vegan, grated Parmesan cheese, optional Cook elbows according to package directions; drain. Heat oil in 4-quart Dutch oven or large pot. Add escarole or spinach, onion and garlic; cook over medium heat, stirring occasionally, about 5 minutes or until onion is tender. Stir in cooked elbows and remaining ingredients except vegan cheese; heat to boiling. Reduce heat; cook, uncovered, 15 minutes, stirring occasionally. Serve with additional vegan cheese if desired. Quote Link to comment Share on other sites More sharing options...
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