Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Sauteeing liquid (broth, olive oil, whatever you like to use) |
| 1 medium | Onion, chopped |
| 2 teaspoons | Minced garlic |
| 2 | Celery ribs, chopped |
| 3 | Carrots, peeled and sliced |
| 1 can | (14 1/2 oz.) chicken broth (or your favorite broth) |
| 1 can | (28 oz.) cut-up, peel tomatoes, undrained |
| ½ cup | Small elbow macaroni |
| 2 tablespoons | Chopped parsley |
| 2 teaspoons | Basil |
| 1 can | (15 oz.) cannellini beans (white kidney), rinsed and drained |
| 12 ounces | Fresh spinach, stemmed and cup up (about 4 cups) (I used 10 oz. frozen) |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| Grated FF Parmesan cheese (optional) |
This soup uses canned and frozen products I usually have on hand. It is delicious, IMHO .. very easy and quick, and I always feel so righteous making soups with tomato, beans, spinach and pasta. There are so many similar recipes .. I got this one from 365 One Dish Meals.
1. Saute onion, garlic, celery and carrots until onion is softened, about 5-6 minutes.
2. Mix in broth, tomatoes with liquid, macaroni, parsley, basil, beans, spinach, salt and pepper. Heat to boiling, reduce heat to low and simmer 15-20 minutes or until macaroni is tender (I added frozen spinach the last 10 minutes).
3. Serve hot, sprinkled with Parmesan cheese, if desired (and I added red pepper flakes).
Posted to Digest eat-lf.v097.n057 by music_class@... (Katja) on Feb 28, 1997.