Gabrielle’s No-Chick’n Soup
1/2 yellow onion, diced
3-4 carrots, peeled & sliced
2 cloves garlic, minced
1/2 leek, sliced (white part only)
8 small red potatoes, cut in half
1/2 cup fresh or frozen corn
1/2 cup parsley, chopped
2 cups spinach
juice of 1 lemon
1 Tbs thyme
2 bay leaves
Sea salt & pepper, to taste
4 Tbs olive oil
2 Tbs white wine
1 can Cannelini beans, drained & rinsed
2 cups cooked spinach fusilli pasta (pasta or rice of your choice)
2 not-chick’n bouillon cubes
1 32 oz container no-chicken broth
1-2 cups water
In large pot over medium flame, saute onion in olive oil until golden brown.
Add carrots and saute for 5 minutes.
Add garlic and leeks and cook lightly, about 1 minute and add wine. Cook 5 minutes.
Add broth, bouillon cubes and bay leaves, bring to a gentle boil and cover 10 minutes.
Meanwhile, in two separate pots, cook pasta and boil potatoes.
After 10 minutes add corn, thyme, parsley, spinach, lemon juice, salt & pepper and cook 3 minutes.
Mix all together in large pot and serve hot.