 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
âAt the end of a tiring cold day, I wanted something quick and warm,â recalls Dora Handy of Alliance, Ohio. âI whipped up this filling soup in a flash.â Ingredients:
1 can (14-1/2 ounces) reduced-sodium chicken broth |
4 fresh asparagus spears, trimmed and cut into 2-inch pieces |
4 baby carrots, julienned |
1/2 celery rib, chopped |
1 green onion, chopped |
dash garlic powder |
dash pepper |
3/4 cup cooked elbow macaroni |
1 can (5-1/2 ounces) evaporated milk |
3/4 cup fresh baby spinach |
Directions:
1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Stir in the macaroni, milk and spinach; heat through. Yield: 2 servings.
|
|