Ingredients
1/2 cup chopped onion1/2 cup chopped carrot1 tablespoon butter1 can (14-1/2 ounces) chicken broth2/3 cup cubed cooked chicken1/2 cup cauliflowerets1/2 cup canned kidney beans, rinsed and drained1/4 cup uncooked elbow macaroni1 cup torn fresh spinach1/8 teaspoon pepperSeasoned salad croutons, optional
Preparation
In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired.
