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Spinach Minestrone
All this hearty, colorful soup needs as an accompaniment is some Parmesan cheese sprinkled over it and a loaf of crusty
Italian bread or warm biscuits.
1 large onion, chopped
1 garlic clove, minced
4 c chicken broth
1 can (16 oz) kidney beans, drained and rinsed
1 can (141/2 oz) diced tomatoes, undrained
2 medium carrots, sliced
½ c uncooked elbow macaroni
¼ t oregano
1 package (10 oz) frozen chopped spinach, thawed
In a Dutch oven, saute onion and garlic in 2 T olive oil until tender. Add broth, beans, tomatoes, carrots, macaroni and oregano. Cook until
vegetables and macaroni are tender, about 20 minutes. Stir in spinach; bring to a boil. Remove from heat; let stand 5 to 10 minutes. Yield: 2 quarts
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