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Tomato Pasta & Spinach Soup Recipe

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This recipe for Tomato Pasta & Spinach Soup, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grace Amorose
Added: Thursday, March 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 garlic pieces
Basil add to taste (lots is good)
10 cups water
10 tsp Chicken Soup Base
28 oz can crushed tomatoes
1 cup lentils
1/2 lb tubetti pasta
10 oz chopped frozen spinach
15 oz white kidney beans (rinsed and drained)
juice from one lemon

Directions:
Directions:
Add soup base to water. Add crushed tomatoes, garlic, basil and lentils. Bring to a boil and then let simmer 30 minutes.
Add pasta and cook 5 minutes. Stir.
Add frozen spinach cook 7 minutes more. Stir.
Add drained kidney beans and lemon juice.
Stir well.
Soup is ready to Enjoy.

Number Of Servings:
Number Of Servings:
6-10 servings (Depending on serving sizes)
Preparation Time:
Preparation Time:
5 minutes to prepare, 1 hr or less to cook
Personal Notes:
Personal Notes:
This is a quick and easy soup to fix on a chilly day.
Hope you like it.

 

 

 

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