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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A nice twist to an old standby soup. Ingredients:
1 large sweet onion, chopped |
1 garlic clove, minced |
4 cups low sodium vegetable broth (or chicken broth) |
1 (16 ounce) can kidney beans, rinsed & drained |
1 (14 1/2 ounce) can diced tomatoes (undrained) |
2 medium carrots, sliced |
1/2 cup uncooked elbow macaroni |
1/2 teaspoon dried oregano |
1 (12 ounce) package fresh baby spinach, chopped |
Directions:
1. In a large saucepan coated with non-stick spray, saute onion and garlic until tender, about 5-8 minutes.
2. Add the broth, beans, tomatoes, carrots, macaroni and oregano.
3. Cook until vegetables are tender, about 20 minutes.
4. Stir in chopped spinach and bring to a boil.
5. Remove from heat and let stand for 10 minutes.
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