Two Penny Winter Warmup

For me, Winter is synonymous with soup. I can't get enough of it during the chilly months!  Tomato soup, cream of mushroom, minestrone, butternut squash - you name it, I pretty much love it. So, if you're like me and are planning on serving some at your next Winter gathering, here's a two penny recipe guaranteed to please! This soup costs about $15 total, takes 25 minutes to make and served with hearty bread, will feed at least 6 hungry guests!

Ingredients: 

• 1 onion, chopped 
• 2 small potatoes, diced 
• 2 carrots, chopped 
• 8 oz mushrooms, halved 
• 1 bag baby spinach 
• 1 tablespoon olive oil 
• 1 bay leaf 
• 1 - 15 oz. can stewed tomatoes 
• 4 tsp tomato paste 
• 4 cups broth (your choice, but try to purchase a low sodium one if possible) 
• 1 and 1/2 cups water
• 1/2 tsp dried basil 
• 3/4 cup pasta (your choice, though elbow macaroni or egg noodles work best) 
• salt and pepper to taste
• 1 pinch of red pepper flakes (optional)
• shredded cheese for topping (optional)  

1) Cook vegetables (minus the spinach) in one tablespoon of oil with bay leaf over medium-high heat for about ten minutes (or until the vegetables start to soften). 
2) Add stewed tomatoes, water, broth, tomato paste, red pepper flakes, basil, salt, pepper and pasta.  
3) Cover and cook over medium-low heat for 20 minutes, stirring occasionally. 
4) Once vegetables are cooked through, add spinach and remove from heat.  


Upon serving, top with grated cheddar cheese (optional) and serve with warm bread.  

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