Yield: 1 Servings
|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|
|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)|
|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.