| 1 cup | BARILLA Elbows |
| 1/3 cup | freshly grated Parmigiano cheese |
| 1 jar | BARILLA Marinara Sauce |
| 2 tablespoons | extra virgin olive oil |
| 2 cloves | garlic, minced |
| 2 cans (14-1/2 ounces ea | vegetable or chicken broth |
| 1 cup | water |
| 1 medium head | escarole, thinkly sliced (5 cups) |
| 1 can (15 ounces) | garbanzo beans, rinsed and drained |
| 2 tablespoons | finely chopped fresh marjoram |
| 1 tablespoon | fresh basil leaves, chopped |
HEAT oil in 4-quart pot over medium-high heat. Add garlic, sauté 1 minute.
ADD broth, water, and Marinara Sauce; bring to a boil.
STIR in Elbows; cook 6 minutes, covered. Add escarole, beans, marjoram and basil.
RETURN to boil; reduce heat to simmer. Continue cooking 5 minutes or until escarole is tender. Serve in bowls; sprinkle with cheese.