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Creamy Spring Soup
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1 can (14-1/2 ounces) reduced-sodium chicken broth
4 fresh asparagus spears, trimmed and cut into 2-inch pieces
4 baby carrots, julienned
1/2 celery rib, chopped
1 green onion, chopped
Dash garlic powder
Dash pepper
3/4 cup cooked elbow macaroni
1 can (5-1/2 ounces) evaporated milk
3/4 cup fresh baby spinach
In a saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat;
cover and simmer for 5 minutes or until vegetables are tender. Stir in the
macaroni, milk and spinach; heat through.
Yield: 2 servings.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |