Ingredients
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2 medium carrots, chopped
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1 cup cabbage, chopped
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1 small onion, chopped
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2 teaspoons vegetable oil
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3 cups water
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14 1/2 ounces Italian-style diced tomatoes or 14 1/2 ounces Italian-style stewed tomatoes, undrained
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3 beef bouillon cubes
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1 cup fresh spinach, torn
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2/3 cup cooked elbow macaroni
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1/4 teaspoon pepper
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1 garlic clove, minced
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1 celery rib, thinly sliced
Instructions
- In a large saucepan saute carrots, cabbage, celery, onion, and garlic in oil for 5 minutes.
- Add water, tomatoes, and bouillon. Bring to a boil and reduce heatt. Simmer uncovered for 20-25 minutes or until vegetables are tender.
- Stir in spinach, cooked macaroni, and pepper, heat through. Serve immediately.