- 1 small onion
- 2 stalks celery
- 2 med carrots
- 1 cup chopped greens (spinach, collard greens, swiss chard)
- 1 tablespoon coconut oil or grapeseed oil
- 1 clove garlic
- 1 tsp oregano
- 1 tsp basil
- 1 cup of rice pasta or quinoa pasta
- 1 jar spaghetti sauce (low sodium)
- 1 tetra organic low sodium veg broth (zehrs or superstore in organic section)
Put oil in a large pot, add onion and cook for approx 10 mins or till transparent. Add celery and carrots cook until slightly tender. Add garlic, oregano and basil. Add spaghetti sauce and veg broth, add chopped greens. Depending on thickness of spaghetti sauce you may want to add 1 cup of boiling water. Cook until vegetables are desired tenderness. Add 1 cup noodles or rice and cook until they tender. You may add grated cheese. I use goats mozz or unpasterurized cheese. (available in organic section in superstore).
