| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Tuscan |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Sauteeing liquid (broth, olive oil, whatever you like to use) |
| 1 |
md |
Onion, chopped |
| 2 |
ts |
Minced garlic |
| 2 |
|
Celery ribs, chopped |
| 3 |
|
Carrots, peeled and sliced |
| 1 |
cn |
(14 1/2 oz.) chicken broth (or your favorite broth) |
| 1 |
cn |
(28 oz.) cut-up, peel tomatoes, undrained |
| 1/2 |
c |
Small elbow macaroni |
| 2 |
tb |
Chopped parsley |
| 2 |
ts |
Basil |
| 1 |
cn |
(15 oz.) cannellini beans (white kidney), rinsed and drained |
| 12 |
oz |
Fresh spinach, stemmed and cup up (about 4 cups) (I used 10 oz. frozen) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Grated FF Parmesan cheese (optional) |
INSTRUCTIONS
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@earthlink.net (Katja) on
Feb 28, 1997.
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