Prep
15 minutes
Cook
45 minutes
Servings per Recipe
4
Serving Size
1½ cup
Nutrition Facts
Calories
: 340
Total Fat
: 10
g
Sodium
: 670
mg
Total Carbohydrate
: 46
g
Dietary Fiber
: 7
g
Added Sugars
: 1
g
Protein
: 17
g
Ingredients
1 Tablespoon olive oil
1 cup macaroni shell pasta
¼ of a white onion
1 whole garlic clove, peeled
1 cup of stock (beef, vegetable or chicken)
3 cups water
1 can (8oz) tomato sauce
1 cup potato, peeled and diced
½ teaspoon salt
¼ teaspoon black pepper
1 cup diced carrot
¾ cup garbanzo beans, rinsed and drained
½ cup sliced celery, reserving 2-3 celery leaves
1 serrano pepper, seeded and sliced
¼ cup of cilantro
2 cups fresh spinach
1 cup shredded mozzarella cheese
Preparation
Gently rub all produce under water before cutting. Cut vegetables according to ingredient instructions, placing each vegetable in separate dishes.
Heat olive oil in saucepan for 1-2 minutes.
Add pasta, onion and garlic. Stir until pasta is golden, about 1-2 minutes.
Add stock, water, tomato sauce, potato, salt, and pepper. Turn temperature up and cover until boiling. Boil for 8 minutes.
Reduce boil to a simmer. Add carrots, garbanzo beans, celery, celery leaves, and serrano pepper. Cook for 15 minutes.
Turn heat off. Add cilantro and spinach, stirring until wilted.
Ladel 1½ cups of soup into a bowl and top each serving with ¼ cup of mozzarella cheese. Enjoy!
Note
You may substitute greens, chard, kale or watercress for spinach, depending on what is in season.
Recipe courtesy of Illinois SNAP-Ed Spanish Language/Cultural Advancement Specialist, Fernanda Ariza-Perez.