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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I don't know where I found this, but I'm putting it here for safe keeping. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, minced |
2 celery ribs, chopped |
3 carrots, peeled and sliced |
1 (14 ounce) can chicken broth |
1 (28 ounce) can diced tomatoes |
1/2 cup small elbow macaroni |
2 tablespoons fresh parsley, chopped |
2 teaspoons dried basil |
1 (15 ounce) can cannellini beans, rinsed and drained |
12 ounces fresh spinach |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
grated parmesan cheese, to top |
Directions:
1. In a large soup pot, heat oil over medium heat. Add onion, garlic, celery and carrots. Cook, stirring often, until onion is softened; 5-6 minutes.
2. Mix in broth, tomatoes, macaroni, parsley, basil, beans, spinach, salt and pepper.
3. Heat to boiling then reduce heat to low and simmer for 15 minutes or until the macaroni is tender.
4. Serve topped with Parmesan cheese.
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