1/2 cup onion chopped
1 Tbsp minced garlic (fresh or dry)
1 med zucchini sliced
2 ribs celery, chopped
2 carrots, peel and chop
1/2 cup chopped fresh spinach
PANTRY INGREDIENTS
2 Tbsp Olive Oil
5 cups chicken broth
1 med can petite diced tomatoes
1 can beans (small white Navy or black)
1/4 cup orzo pasta
1/3 cup pasta
SPICES
1/4 tsp black pepper
2 tsp dried basil
1 tsp beef bouillon
Sauté onions & garlic in olive oil in a big pot.
Add chicken broth & tomatoes. Bring to a boil.
Add pasta, vegetables, beans, and spices.
Simmer on med-low for 15 minutes or until tender.
(Add chopped spinach in the last 5 minutes of cooking to avoid overcooked gooey spinach!)
Serve with Corn Muffins, Texas Toast, or crackers.
No comments:
Post a Comment