Along with smoothies, I’ve found soups to be an easy way to pack extra greens (spinach, kale, collards, etc.) into my diet. Dear ole Martha never fails to provide new ideas for recipes, home décor and crafts. I came across this recipe in January/February’s Everyday Food and made a few nutrient-enhancing tweaks:
• Reduced chicken broth to eight cups (32 ounces)
• Used whole grain pasta shells
• Doubled kale to eight cups
• Added another chopped zucchini
This recipe makes 10 servings and is delicious frozen and reheated.
2 comments:
This is on my list to make this year! So glad to see you tested it and IMPROVED it with greens! I'm making notes!
YUM!
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