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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Very easy recipe and oh, so delicious. You can add additional vegetables if you like: green beans, potato, peas Ingredients:
1 tablespoon olive oil |
1 cup yellow onion, diced |
1 cup carrot, peeled and diced |
2 celery, stalks diced |
3 cloves garlic, minced |
1 (28 ounce) can stewed tomatoes, diced |
1 (6 ounce) can tomato paste |
8 cups chicken broth |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon black pepper |
4 cups fresh spinach, chopped |
1/4 cup fresh parsley, minced |
1/2 cup small shell pasta |
6 tablespoons grated parmesan cheese (optional) |
Directions:
1. In a large soup pot or Dutch oven, warm oil over medium-high heat. Add onion, carrots, celery and garlic. Cover pot. Cook for about 6 minutes or until onion is translucent. Stir frequently. Add a little water or chicken broth if vegetables stick.
2. Add tomatoes, tomato paste, chicken broth, and seasonings. Cover and bring to a boil. Reduce heat to low and simmer for 20 minutes. Stir occasionally.
3. Uncover and increase heat to medium-high. Add spinach, parsley, and pasta. Cook until pasta is done, about 10 minutes. Add additional chicken broth if too thick.
4. Ladle into soup bowls and sprinkle with parmesan cheese.
5. Makes 8 servings of approximately 1-1/2 cups each.
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