Winter Vegetable Soup
  • 1 tablespoon olive oil
  • ⅓ cup chopped onion
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 7½ cups chicken stock
  • 1 14.5 oz can diced tomatoes
  • ½ box acini di Pepe
  • ½ teaspoon each dried thyme, Italian seasoning, and oregano
  • Handful freshspinach
  • Salt and pepper to taste
  1. Heat the oil in a dutch oven over medium heat, add the onions, and sauté for 4-5 minutes or until soft. Add the carrots and celery and sauté for additional 3 minutes. Add the chicken stock, tomatoes, and seasoning. Stir to combine.
  2. Reduce heat, Add pasta, cook for 10-12 minutes.
  3. Just before serving, add the spinach and cook until it wilts down. Season with salt and pepper.
Recipe by Meg's Meal Planning at