Post by Phoebe on Feb 22, 2020 20:19:33 GMT -5
1 quart (4 cups) chicken or vegetable broth
2-3 11.5 ounce cans V-8 juice
1 tablespoon dried marjoram
1 tablespoon dried thyme
1 tablespoon dried basil
4 cloves garlic, sliced thin or minced
2 15 ounce cans diced tomato
8-10 ounces sliced fresh spinach or frozen spinach (you don't have to slice frozen, but thaw it and squeeze water out)
2 cans cannellini or kidney beans
1 large or 2 small onions, diced
1-2 Tbsp. olive oil
1-2 carrots, sliced
1 zucchini, halved lengthwise and sliced thin
Small pasta, cooked al dente in salted water
Parmesan (for serving)
Heat olive oil in large stockpot to medium, and add garlic, onion, and carrot. Saute 5 min. and add dried thyme, marjoram, and basil. Saute 5 min more. Add everything but the pasta and parmesan and cook 30-60 min, until veggies are tender. Serve with a little pasta added to the bowl and top with parmesan.
2-3 11.5 ounce cans V-8 juice
1 tablespoon dried marjoram
1 tablespoon dried thyme
1 tablespoon dried basil
4 cloves garlic, sliced thin or minced
2 15 ounce cans diced tomato
8-10 ounces sliced fresh spinach or frozen spinach (you don't have to slice frozen, but thaw it and squeeze water out)
2 cans cannellini or kidney beans
1 large or 2 small onions, diced
1-2 Tbsp. olive oil
1-2 carrots, sliced
1 zucchini, halved lengthwise and sliced thin
Small pasta, cooked al dente in salted water
Parmesan (for serving)
Heat olive oil in large stockpot to medium, and add garlic, onion, and carrot. Saute 5 min. and add dried thyme, marjoram, and basil. Saute 5 min more. Add everything but the pasta and parmesan and cook 30-60 min, until veggies are tender. Serve with a little pasta added to the bowl and top with parmesan.