gwen By: gwen
February 5: Best soup yet!

sauté in large pot in a bit of olive oil til translucent:

1 scallion with

a couple diced carrots

a couple stalks celery with leaves, diced



1 can diced tomatoes [no salt or anything else. you can use fresh if it's that time of year]

8 c. low-sodium veggie stock

generous handful of spinach

1 can chunk white chicken [or fresh. i am lazy. or none if you are a veggie.]

2 peeled, cubed potatoes


chopped parsley, orgeano, basil, whatever else you have on hand to taste

a bit of coarse salt


once boiling, throw in 3/4 c. small pasta


simmer 20+ minutes til it's how you like.


after you have some, store in fridge and reheat for lunch every day for the next week. it gets better every day.

little green faved this
  • joanne 5y

    i see potatoes in the soup but there are no potatoes in your recipe :P when do i throw in the potatoes?!

    in any case, yum!
  • gwen 5y

    oops. there were definitely potatoes. same time as the stock etc., will edit.
  • D'arby Rose 5y

    where's this? i want some right now. we have some in the fridge?
  • pinnee 5y

    looks good. ;)
  • Brigitte 5y

    Hi, I'm an admin for a group called FOOD!!!, and we'd love to have this added to the group!

    looks good!
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