Barilla® Gluten Free Elbows with Vegetable Soup

Made with

Barilla Gluten Free Elbows

  • Prep
  • Cook
  • Skill
  • Diet
    Gluten Free


1/2 box BARILLA elbows
1 jar Tomato & Basil Sauce
2 tablespoons Extra virgin olive oil
½ cup Onions, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
1 clove Garlic
2 cups Cabbage, thinly sliced
1 cup Zucchini, chopped
1 cup Green peas
Salt to taste
¼ teaspoon Freshly ground black pepper
2 quarts chicken stock
2 cups Broccoli florets
1 can (15 ounces) Cannellini beans, drained
1 tablespoon Fresh parsley, chopped
1 tablespoon Fresh basil, chopped
¾ cup Parmigiano cheese, grated





  • SAUTE chopped garlic celery, carrots and onion with olive oil for sauté two to five minutes over medium heat. Add garlic right away.

  • STIR in cabbage, zucchini, and green peas. Season with salt and pepper and cook for five minutes

  • ADD sauce and stock; bring to boil. 

  • ADD pasta, broccoli, beans and cook for nine minutes. Allow soup to rest for 10 minutes, then stir in fresh herbs and cheese before serving.
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