Description
A nourishing, one-pot macaroni soup infused with fresh thyme and parsley, featuring tender baby spinach for a boost of vitamins and color.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups vegetable broth
- 3 cups fresh baby spinach
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté onions and carrots until translucent.
- Stir in minced garlic and fresh thyme, cooking for 1 minute until fragrant.
- Pour in the vegetable broth and bring the mixture to a rolling boil.
- Add the macaroni and reduce heat to a simmer, cooking until the pasta is al dente.
- Turn off the heat and fold in the fresh baby spinach until wilted.
- Stir in the fresh parsley and season with salt and pepper before serving.