We got this great recipe from our good friend Sara Millett in Round Rock. We switched it up a little bit, using spinach instead of Swiss chard, using the fresh herbs we happen to have in the garden, and adding a little meat. Enjoy!
Ingredients:
1 white onion, chopped
6 cups chicken broth (can be from bullion)
4 cloves minced garlic (or 1 tablespoon)
1/2 pound ground beef or turkey
1 28 oz can diced tomatoes
1 can garbanzo beans, drained
1 can kidney beans, drained
2 cups chopped spinach
1/2 cup whole grain pasta (macaroni or mixed pasta)
2 sprigs fresh rosemary (or 1 teaspoon)
1 sprig each fresh basil, oregano, thyme (or 1 tablespoon Italian seasoning)
1/4 teaspoon red pepper flakes or paprika
Salt and pepper
Directions:
Ingredients:
1 white onion, chopped
6 cups chicken broth (can be from bullion)
4 cloves minced garlic (or 1 tablespoon)
1/2 pound ground beef or turkey
1 28 oz can diced tomatoes
1 can garbanzo beans, drained
1 can kidney beans, drained
2 cups chopped spinach
1/2 cup whole grain pasta (macaroni or mixed pasta)
2 sprigs fresh rosemary (or 1 teaspoon)
1 sprig each fresh basil, oregano, thyme (or 1 tablespoon Italian seasoning)
1/4 teaspoon red pepper flakes or paprika
Salt and pepper
Directions:
- In large saucepan, brown ground meat.
- Add onions and 3/4 cup chicken broth, cook over medium-high heat 5 minutes or until onions are translucent.
- Add garlic and another 1/2 cup broth, cook 5 minutes.
- Stir in tomatoes, rest of broth, garbanzo and kidney beans, spinach, pasta, and red pepper.
- If using fresh rosemary, add sprigs whole (remove before serving).
- If using fresh basil, oregano or thyme, chop finely or use food processor.
- Add herbs and bring to a boil.
- Reduce heat and simmer 10-12 minutes, or until pasta is tender.
- Season with salt and pepper to taste.
Serve with whole grain bread and butter.
