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. ---------------------------------------------------------------------------
Nutrition
Ingredients
