Spinach and Macaroni Soup

By phowley

Ingredients

• 1 large onion, chopped
• garlic powder
• parmesan cheese
• 1 (48 oz) can chicken broth
• 1 small can chicken broth
• 1 (16 oz) can kidney beans, rinsed and drained
• 1 (14 1/2 oz) diced tomatoes
• 2 medium carrots, sliced
• 1/2 c cooked elbow macaroni
• 1/4 tsp dried oregano
• 1 (10 oz) pkg frozen chopped spinach, thawed

Details

Servings 8

Preparation

Step 1

In a saucepan coated with nonstick cooking spray, saute onion and garlic until tender.
Add large can of broth, beans, tomatoes, carrots, and oregano.
Cook until vegetables are tender, about 20 minutes.
Stir in spinach and bring to a boil.
Add macaroni right before serving and small can of broth.
Remove from heat.
Sprinkle grated parmesan cheese on top, if desired.