Thursday, January 22, 2015

#3379 - Pierogi Spinach Soup

(by Shirley McNevich)

4 cups chicken broth
1 - 28oz. can diced tomatoes
6oz. cut green beans (drained and cut into small pieces)
1/2 lb. fresh spinach (washed and drained)
fresh grated Parmesan cheese
Italian style croutons
1 - 12oz. bag mini pierogis with potato and onions

Cut the drained spinach into bite sized pieces. In a pot add chicken broth and diced tomatoes/juice--stir well. Cook/stir over medium heat until it starts to boil. Add the bag of mini pierogis--cook/stir until boiling again. Add green beans pieces--turn heat back to simmer. Add the spinach pieces--stir. Simmer until spinach is done to your liking. Serve in bowls and top with Italian croutons and fresh grated Parmesan cheese.

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