Ingredients
1 tbsp oil
1 cup grated carrots
1 cup chopped onion
2 cups shredded spinach
1 can diced tomatoes
fresh haricots verts
2 qt water
4 tsp better than bouillon
15 oz can pinto beans
jar sliced mushrooms, drained
1 bay leaf
3 tbls chopped parsley
2 cloves garlic
1/2 tsp basil
4 slices turkey bacon, diced
2 cups elbow macaroni
salt and pepper
parmesan cheese
Preparation
Heat oil in soup pan. Cook carrots, onion and spinach 5 minutes. Add water, cubes, beans, mushrooms, tomatoes, green beans, bay leaf and salt and pepper to taste. In blender, puree parsley, garlic, basil and bacon. Stir into soup. Cover, bring to boil, cook over low heat for 45 minutes. Add macaroni and cook, uncovered, 15 minutes more, or until macaroni is tender. Serve with parmesan.
