Chicken soup with beans and spaghetti

Chicken soup with beans and spaghetti

Ingredients

• water - 1.8 l
• celery - 1 pc.
• potatoes - 2-3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• red beans - 180 g
• spinach - 80 g
• broccoli - 5-6 inflorescences
• chicken bouillon cube - 1 pc.
• salt to taste
• olive oil
• freshly ground black pepper

Directions

1. Peel and chop the carrots coarsely. Wash, dry and chop the celery. Peel the onion and chop coarsely. Cut the garlic into small pieces. Peel and cut the potatoes. Put water in a saucepan and bring to a boil, add chopped potatoes, chicken cube and cook for 10-15 minutes.
2. While the potatoes are boiling, cook vegetables in olive oil: celery, carrots and onions, about 10-15 minutes, until the vegetables are slightly softened and the onions are lightly browned. Drain the beans from the jar and rinse with cold water.
3. Add cooked sauteed vegetables to the soup, salt the soup, bring to a boil, add chopped garlic and cook for 5-7 minutes, then add broccoli, beans and beans, and cook for another 8-10 minutes. Add coarsely chopped spinach and remove from heat. Pepper as desired.