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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I love minestrone and this is a quick version I will be making soon. Ingredients:
2 medium carrots, chopped |
1 cup cabbage, chopped |
1 celery rib, thinly sliced |
1 small onion, chopped |
1 garlic clove, minced |
2 teaspoons vegetable oil |
3 cups water |
14 1/2 ounces italian-style diced tomatoes or 14 1/2 ounces italian-style stewed tomatoes, undrained |
3 beef bouillon cubes |
1 cup fresh spinach, torn |
2/3 cup cooked elbow macaroni |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan saute carrots, cabbage, celery, onion, and garlic in oil for 5 minutes.
2. Add water, tomatoes, and bouillon. Bring to a boil and reduce heatt. Simmer uncovered for 20-25 minutes or until vegetables are tender.
3. Stir in spinach, cooked macaroni, and pepper, heat through. Serve immediately.
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