Sautee one large onion and two stalks of celery in a tablespoon of olive oil
Add:
Large can crushed tomatoes
Box veggie broth
2-3 cups water
1/2 can tomato sauce or 1 cup tomato juice
1 T dried basil
1 t oregeno
1 t thyme
1 t dried parsley or fresh Italian (flat-leaf) parsley
Dash red pepper flakes
Salt to taste
Assorted veggies in bite-sized pieces:
carrots
yellow squash
broccoli
cabbage
whatever you have on hand
Bring to boil and then simmer until veggies are cooked
Add just before serving and then simmer with lid on until spinach is tender:
1 cup cooked shells or elbows
1 can kidney beans
1 can cannellini
A few handfuls of baby spinach
Top with parmesan
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