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Ingredients
- 5-1/4 C chicken broth
- 2 medium onions, thinly sliced
- 2 medium red potatoes, diced
- 2 medium carrots, cleaned and diced
- 2 medium stalks, celery, diced
- 2 C diced zucchini
- 6 medium tomatoes, diced
- 1/4 tsp. black pepper
- 1/4 C uncooked small elbow macaroni
- 4 C julienned fresh spinach
- 2 tsp. dried basil
Details
Preparation
Step 1
Heat 1/4 cup broth in a large pot. Add onions and saute until they begin to soften, about 3 minutes. Add potatoes, carrots, celery, zucchini, tomatoes and 4 C broth. Bring to a boil and stir in pepper. Reduce and simmer until vegetables are just tender, about 30 minutes. Stir macaroni into soup and simmer until macaroni is just tender, about 8 minutes. Add spinach and basil and simmer for 3 more minutes. Stir in remaining broth to thin as necessary.
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