1 large onion, chopped
About 6 cloves of garlic, minced
1/2 tsp. salt
1 28oz. can tomatoes
2 15oz cans kidney beans, drained
2 medium carrots, sliced
1 C. elbow macaroni
1/2 tsp. oregano
10 oz. fresh spinach
8+C. chicken stock
oil for sauteeing
In a large pot, saute onion until tender. Add in garlic and saute. Add in stock and the rest of the ingredients except the spinach. Cook until the veggies are tender. Add in the spinach, and cook until tender (just a couple of minutes). Serve with grated parmesan.
Recipe Author's Note: "The only important thing is a good strong stock and lots of garlic! Enjoy!"
About 6 cloves of garlic, minced
1/2 tsp. salt
1 28oz. can tomatoes
2 15oz cans kidney beans, drained
2 medium carrots, sliced
1 C. elbow macaroni
1/2 tsp. oregano
10 oz. fresh spinach
8+C. chicken stock
oil for sauteeing
In a large pot, saute onion until tender. Add in garlic and saute. Add in stock and the rest of the ingredients except the spinach. Cook until the veggies are tender. Add in the spinach, and cook until tender (just a couple of minutes). Serve with grated parmesan.
Recipe Author's Note: "The only important thing is a good strong stock and lots of garlic! Enjoy!"
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