Serving: 15
Preparation Time: 30 minutes
Start to Finished Time: 1 hour 45 minutes
Ingredients
1 tablespoon vegetable oil
1 ½ teaspoon granulated garlic
1 ¼ cups onion, diced
1 ¼ cups celery, diced
1 ¼ carrots, diced small
1 ¼ cups diced tomato canned with juice
1 quart boiling water
1 tablespoon beef base
5/8 teaspoon pepper
1/3 tablespoon Italian seasoning
7/8 cup frozen green beans
1 ¼ cups kidney beans
½ pounds spinach, fresh or frozen
1 ¾ macaroni, cooked, elbow
1 tablespoon fresh parsley, finely chopped
¼ cup parmesan cheese
Instructions
Heat oil in stockpot. Add onions and celery. Cook until softened, about 10 minutes.
Add water and base, bring to a boil. Add carrots, seasonings and diced tomatoes. Lower heat and simmer for 1 hour
Add kidney beans, green beans, spinach, macaroni and parsley. Cook for another 10-15 minutes.
Serve with parmesan cheese sprinkled on top.
Notes
Per serving (excluding unknown items): 101 calories; 2g Fat (14% calories from fat); 5g Protein; 17g carbohydrate; 5g dietary fiber; 1mg cholesterol; 43mg sodium. Exchanges: 1 grain (starch); ½ lean meat; ½ vegetable; 0 fat
