2 Tlbs. favorite sauteing liquid
1 small onion, chopped
2 cloves garlic, minced
4 carrots, peeled and thinly sliced (about 2 cups)
8 cups vegetable broth
1 28 oz. can tomatoes, cut up
1 10 oz. package frozen chopped broccoli
1 10 oz. package frozen green beans
1 10 oz. package frozen chopped spinach
1 19 oz. can cannellini beans or any small white bean, drained and rinsed
1 cup macaroni, any size, uncooked
Grated fatfree Parmesan cheese, optional
1. In a large soup pot or saucepan, heat the sauteing liquid. Add the
onion and garlic and saute for 5 mintues. Be careful not to brown the garlic.
2. Add the sliced carrots. Cover and cook for an additional 10 minutes,
adding more liquid if needed.
3. Add the broth, tomatoes, broccoli and green beans, simmer gently for 30
minutes.
4. Add the spinach, beans and macaroni and cook for 15 to 2 minutes.
5. If the soup gets too thick, add 1 to 2 cups water or broth.
6. Serve with grated Parmesan cheese on top, if desired.
Source: Child Magazine, Feburary 1994.
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