Cook time: 30 minServes: 5
Ingredients:
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 cubes beef bouillon
1 cup torn fresh spinach
2/3 cup cooked conchiglie (small shell shaped pasta)
1/4 teaspoon pepper
Directions:
1. In a 3-qt saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20 - 25 minutes or until vegetables are tender.
2. Stir in spinach, pasta and pepper. Heat through.
