Ingredients:
1 tablespoon oil (canola or vegetable)
4 cups vegetables (like onions, carrots, and zucchini)(chopped or sliced)
1 can (14.5 ounces) diced tomatoes with green chilies
1 can (14.5 ounces) low sodium vegetable or chicken broth
2 cups water
1/4 teaspoon salt
1 tablespoon Italian seasoning or dried basil
2 cups small whole wheat pasta (shell or macaroni)
6 cups fresh spinach leaves* (about 1/2 pound)
Instructions:
Heat the oil in a large saucepan over medium heat until hot. Add onions and carrots. Cook until the vegetables are softened. Stir often. This should take about 3 minutes.
Stir in zucchini and canned tomatoes. Cook 3-4 minutes.
Stir in the broth, water, salt, and Italian seasoning or dried basil. Bring to a boil.
Stir in the pasta and spinach. Return to a boil.
Cook until the pasta is tender using the time on the package for a guide.
Tips:
*Packaged prewashed and ready to eat spinach does not have to be washed. Spinach that is not packaged does need to be rinsed under running water before using.
Try using kale, collard greens, or a 10 ounce package of frozen spinash in place of the fresh spinach.
Soup freezes well.
Use plain diced tomatoes for less spiciness.
Use washed and diced garden tomatoes and homemade broth if they are available. Keep cut tomatoes cold until you need them.
Wash fresh vegetables under running water before preparing.
