Ingredients
2 medium carrots, chopped1 cup chopped cabbage1 celery rib, thinly sliced1 small onion, chopped1 garlic clove, minced2 teaspoons canola oil3 cups water1 can (14-1/2 ounces) Italian stewed or diced tomatoes, undrained3 beef bouillon cubes1 cup torn fresh spinach2/3 cup cooked elbow macaroni1/4 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.
