Tomato Florentine Soup with Pasta and Beans
1-8 oz. can of cream-style golden sweet corn
1-14.5 oz. can diced tomatoes—use the juices
1-14.5 oz. can green beans—drained
1-14.5 oz. can snap beans and field peas-partially drained
1-small can spinach-drained or 1-large handful fresh spinach–chopped
½ cup uncooked macaroni
2 cups water
1 teaspoon chicken-base stock or one bullion cube
1 Tablespoon chives
1 Tablespoon chopped garlic
½ teaspoon pepper
1 Tablespoon parmesan cheese
Mix all ingredients except spinach and parmesan cheese. Bring to a boil. Reduce heat. Simmer for 10 minutes—(more or less according to the cooking instructions of the kind of macaroni you use.) Stir often. Add water if necessary. (The macaroni will reduce the liquid significantly.) Add spinach and parmesan cheese. Mix well. Heat for 2-3 minutes and serve.
This recipe creates 3-2 ½ cup servings of a delicious, thick stew-like soup.