Contributed By: memrn1
Taste of Home
"This simple, chunky soup is low in calories," Betty Claycomb of Alverton, Pennsylvania jots. "The beef broth's seasoned nicely, while the spinach adds a refreshing difference."
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Lunch
Soups & Stews
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 can (14-1/2 ounces) Italian stewed or diced tomatoes, undrained
3 Beef bouillon cubes
1 cup Torn fresh spinach
2/3 cup Cooked elbow macaroni
1/4 teaspoon Pepper
Preparation
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. Stir in spinach, macaroni and pepper; heat through.
Cook's Notes
One serving: 1 cup (prepared with sodium-free bouillon granules)
Nutrition Information
Calories: 88
;
Total Fat: 2
;
Carbohydrates: 14
;
Protein: 3
;
Sodium: 178
;
Fiber: 0