Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
2 T. water (for sauteing vegetables)
1 medium yellow onion, chopped (about 1/2 c.)
2 ribs celery, sliced (about 1 c.)
2 to 3 peeled carrots, sliced (about 1 c.)
2 cloves garlic, minced (or 1 t. fridge garlic or 1/2 t. garlic powder)
3 cans vegetable broth (or 5 c. water + 4 bouillon cubes)
1 15-oz. can garbanzo beans (about 1 3/4 c.)
1 14-oz. can diced tomatoes (about 1 3/4 c.)
1 to 2 c. water
1 c. dry pasta (small shells, penne, or fusili)
1 t. salt (not needed if bouillon cubes were used)
1/4 t. crushed red pepper flakes
4 c. baby spinach
1 T. chopped rosemary (or 1 t. dried rosemary)
1 T. chopped basil (or 1 t. dried basil)
• Sauté onion, celery, carrots, and garlic in 2 T. water for 3 to 5 minutes.
• Add broth, beans, tomatoes, water, pasta, salt, and crushed red pepper.
• Cook over medium heat for 10 minutes.
• Stir in baby spinach, rosemary, and basil.
• Ladle into individual bowls and let cool slightly before serving.
• Serves 6.
2 comments:
we had this one tonight. it was delicious! i blend the tomatoes before adding them, and i used elbow macaroni this time. (i just throw in whatever small pasta i have on hand.)
oh, i forgot to add . . . i use 2 T vegetable broth powder and 5 cups water.
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