Ingredients
3 Tablespoons olive oil
1 clove garlic, minced
2 ribs celery, chopped
2 carrots, peeled and sliced
3 cups water
1 (28 ounce) can Italian plum tomatoes, chopped
1 (10 ounce) package frozen lima beans
1 (16 ounce) can red kidney beans, drained and rinsed
1/2 teaspoon dried marjoram
3 Tablespoons GOLDEN BLOSSOM HONEY
salt and pepper
1 (10 ounce) package frozen chopped spinach
1 cup uncooked elbow macaroni or orzo
1/2 cup Parmesan cheese
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Heat olive oil in a large pot over medium heat. Sauté garlic, celery and carrots for 3 to 4 minutes. Stir in water. Cover and simmer over low heat until vegetables are tender, about 5 minutes. Add tomatoes, with their juices, lima beans and drained kidney beans. Bring to a boil. Stir in marjoram and honey. Reduce heat, cover and simmer about 30 minutes. Add frozen spinach, simmer covered, another 5 minutes. Mix in macaroni and simmer uncovered, stirring occasionally until macaroni is cooked, about 10 minutes. Remove from heat. Stir in Parmesan cheese. Garnish with additional Parmesan, if desired. Serves 4-6.
