Yield: 4 servings
|2 mediums||Boiling potatoes|
|8 cups||Chicken; beef, or vegetable broth or water|
|1 cup||Canned cannellini beans; drained, rinsed|
|1 pack||Frozen chopped spinach - (10 oz); thawed|
|1 cup||Elbow macaroni; small shells, or orzo|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|¼ cup||Grated Parmesan or Romano cheese; or more to taste|
First, peel and thinly slice the carrots. Peel the potatoes and cut them into a ½-inch dice. In a large saucepan place the broth, carrots, and potatoes. Bring to a boil over medium heat, and then reduce heat to low, cover, and simmer until the potatoes are tender, about 10 minutes. Then add the beans, spinach, and pasta to the soup. Bring the soup back to a boil, cover and simmer over medium heat until the pasta is cooked, about 10 minutes. Season to taste with salt and pepper, and remove from heat. Add the cheese, stirring until it is softened. Ladle into bowls and serve immediately. This recipe yields 4 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6502 broadcast 01-11-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.