Hearty vegetables

Ingredients:

• 2 cloves of fresh garlic (sliced and cut in half)
• 6-8 celery stalks (cut in chunks)
• 6-7 whole carrots (cut in chunks)
• 6-8 oz. mushrooms (sliced or chunked)
• 1.5-2 cups of fresh baby spinach
• 16 oz. can pinto beans
• 2 tsp. of oregano
• 2 tsp. of basil
• 2 tsp. of parsley
• pepper (as much as you would like)
• 4-5 14.5 oz. cans of low sodium chicken broth
• 1 28 oz. can of crushed tomatoes
• 1.5 cups of whole grain pasta (penne, rotini, or whatever you like)

Directions:

1. Heat pot with spray olive oil.

2. Add garlic. Cook for about 5 minutes, stirring often.

3. Add all vegetables. Cook for about 10 minutes, stirring a few times.

4. Add beans.

5. Add all spices.

6. Add chicken broth and crushed tomatoes.

7. Bring to a boil, then reduce heat to medium-low. Keep covered.

8. Add pasta and cook for 8-10 more minutes, depending on how firm you like your pasta.

Tips:

• You can add/remove any vegetables you like. Make it your own and use your favorites.
• If you like your soup thinner, add more chicken broth.
• Sprinkle grated Parmesan cheese on top, if you like.
• Add grilled chicken breast for extra protein.

  Butheina Al-Nounou