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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Variant on minestrone soup. Ingredients:
3 cups chicken stock |
2 oz whole wheat egg noodles, cooked and drained |
1/2 cup onion, chopped |
1/2 cup carrot, chopped |
1 tbs garlic, minced |
1 tsp rosemary, marjoram, basil, bay leaf, thyme |
2 tbs extra virgin olive oil |
3/4 cup zucchini, chopped |
7 oz canned diced tomatoes |
1 oz frozen spinach, thawed |
4 oz pinto beans |
1/2 tsp salt |
1/4 tsp black pepper |
Directions:
1. Heat chicken stock to boiling
2. Add pasta and cook 6 minutes
3. Drain pasta and reserve stock
4. Heat oil in heavy bottom pot
5. Add onions and carrots and cook until soft
6. Add seasoning, cook until fragrant
7. Add garlic and zucchini, cook 1-2 minutes more
8. Add tomatoes, spinach and stock
9. Return to a simmer
10. Cook about 10 minutes until zucchini is soft
11. Check seasoning and serve
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