 | | Directions |
- In a large sauce pan, bring beef broth and water to a boil.
- Reduce heat and add onion, garlic, celery, carrots, tomatoes, kidney beans, parsley, seasonings, and bay leaf. Return to a boil and then reduce heat and cook for 20 minutes.
- Add pasta, zucchini, canned mushrooms, and spinach (drained). Stir and return to a boil. Reduce heat and cook an additional 15 minutes or until pasta is tender.
- Remove bay leaf. Garnish with freshly grated Parmesan or Romano cheese if desired, and serve.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: Large sauce pan or soup pot
|  | | Ingredients | | - | | 1 onion, chopped |
| - | | 3 cloves garlic, minced |
| - | | 1 cup celery, chopped |
| - | | 1/2 cup carrots, thinly sliced |
| - | | 28 ounces tomatoes, canned, diced in juice |
| - | | 3 cups beef broth |
| - | | 3 cups water |
| - | | 16 ounces kidney beans, drained and rinsed |
| - | | 1/2 cup small pasta |
| - | | 10 ounces spinach, frozen, thawed and well drained |
| - | | 8 ounces mushrooms, canned, sliced and drained |
| - | | 2 small zucchini, sliced with skin |
| - | | 3 tablespoons fresh parsley, chopped |
| - | | 1 teaspoon onion salt |
| - | | 1/4 teaspoon oregano |
| - | | 1/2 teaspoon garlic salt |
| - | | 1/4 teaspoon sage |
| - | | 1 bay leaf |
| - | | salt & pepper to taste |
| - | | GARNISH (optional): |
| - | | freshly grated Parmesan or Romano |
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