1 can or 2 cups vegetable broth
2 large potatoes, cubed
4-6 carrots, sliced
1 onion, diced
1 bag frozen spinach or 1 stalk of fresh, chopped
2-3 cloves garlic
1/2 - 1 package fresh mushrooms, some chopped, some sliced
1 can beans, any kind
1 lb. rotini pasta (or similar)
1 teaspoon nutmeg
2 tablespoons sugar
salt and pepper, to taste
In a large soup pot (at least 4 qts.), cook onion and garlic over hot oil for 5 minutes. Add potatoes and carrots, and 1 cup of water, cook for another 10 minutes.
Now add mushrooms, beans, spinach, nutmeg, sugar, salt and pepper, stir very well. Add broth and then fill the rest of the pot up with water. Stir again.
Cover partly and cook on medium heat (slightly bubbling) for 1 hour, more if you have the time!
When there is about 20 minutes left on your soup, in another pot cook your pasta.
With the initial serving you will have to spoon the soup and the pasta together into a dish, but after that you should have enough room to add the pasta into your soup, and fill with water for optimum volume and storage.
This is a delicious recipe and can be modified with whatever you have on hand, but the spinach, mushrooms and pasta are really important in this dish.