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Print this Recipe    Pasta Spinach

Pasta & Spinach Soup
Serves four.

1 can vegetable broth (about 1 1/2 cups)
1/3 cup small pasta (shells, tubes, macaroni)
1 cup mushrooms, sliced (any kind)
1 can beans (cannelli, black beans, kidney, or your favorite)
1 T crushed garlic, chopped
2 - 3 C shredded raw spinach
1 can tomatoes with liquid (use 3 - 4 medium fresh if available)
Italian seasoning mix (basil, oregano, rosemary)

In a two-quart sauce pan, cook the pasta in the broth and tomatoes
with the garlic and mushrooms and seasonings. When the pasta is
nearly done, add the canned beans. Heat through. Before serving,
add the chopped spinach, stir and adjust seasonings. The spinach
will be tender crisp. Serve with warm bread. Soup will be thick.

Additions for those not VLF: Garnish each serving with parmeasan
(sp?) and black pepper or stir in 1 teaspoon of olive oil per
serving.

Add onions at the beginning if desired, or garnish with green onions
when serving.

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